Hotpoint BD62SS/2 manual Oven Temperature Charts Meat, Temperature C Time approx Position in Oven

Oven Temperature

Charts - Meat

							Top Oven Cooking
											GB
Meat		Pre-heat	Temperature °C						Time (approx.)	Position in Oven
Beef/ Lamb		Yes	170/180				35 mins per 450g (1lb) + 35 mins over.
(slow roasting)
Beef/ Lamb		Yes	190/200						35-40 mins per 450g (1lb)
(foil covered)
Pork		Yes	170/180				40 mins per 450g (1lb) + 40 mins over
(slow roasting)
Pork		Yes	190/200						40 mins per 450g (1lb)
(foil covered)
Veal		Yes	170/180				40-45 mins per 450g (1lb) + 40 mins over			Runner 1 from
(slow roasting)										bottom of oven.
Veal		Yes	190/200						40-45 mins per 450g (1lb)
(foil covered)
Poultry/Game		Yes	170/180				25-30 mins per 450g (1lb) + 25 mins over
(slow roasting)
Poultry/Game		Yes	190/200						25-30 mins per 450g (1lb)
(foil covered)
Casserole		Yes		150					2-2½ hrs
Cooking
					If using aluminium foil, never:
	1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.
								Top Oven Cooking
	Meat		Pre-heat		Temperature °C				Time (approx.)
	Beef		No			160/180			20-25 mins per 450g (1lb) + 20 mins extra.
	Lamb		No			160/180			20-30 mins per 450g (1lb) +25 mins extra.
	Pork		No			160/180			25-30 mins per 450g (1lb) +25 mins extra.
	Veal		No			160/170			25-30 mins per 450g (1lb) +25 mins extra.
	Chicken/Turkey		No			160/180			18-20 mins per 450g (1lb) + 20 mins extra.
	up to 4kg (8lb)
	Turkey 4 to 5.5kg								13-15 mins per 450g (1lb) at 150/160°C
	(8 to 12lb)		No			150/160
	over 5.5kg (12lb)								allow 12 mins per 450g at 150°C
	Casserole		No			140-150			1½ - 2 hrs
	Cooking
					If using aluminium foil, never:
	1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.

The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period.The meat thermometer will indicate when the required internal temp has been reached.

Beef -	Rare:	60°C	Lamb: 80°C	Poultry: 90°C
	Medium: 70°C		Pork: 90°C
	Well Done:	75°C	Veal: 75°C

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