Main Oven Temperature Chart

It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.

Conventional Oven (BD62 & BD52)

 

Fan Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meat

Pre-

Temperature

Time (approx.)

Position in

Meat

Pre-

Temperature

Time (approx.)

heat

˚C

Oven

heat

˚C

 

 

 

 

 

 

Beef/ Lamb

Yes

170/180

35 mins per 450g (1 lb)

 

Beef

No

160/180

20-25 mins per 450g

(slow roasting)

+ 35 mins over.

 

(1lb) + 20 mins extra

 

 

 

 

 

 

 

 

 

 

 

Beef/ Lamb

Yes

190/200

35-45 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(foil covered)

(1 lb)

 

Lamb

No

160/180

20-30 mins per 450g

 

 

 

 

 

 

 

 

(1lb) + 25 mins extra

Pork

Yes

170/180

40 mins per 450g (1 lb)

 

 

 

 

 

 

 

 

 

 

 

(slow roasting)

+ 40 mins over

 

 

 

 

 

 

 

 

Pork

No

160/180

25-30 mins per 450g

 

 

 

 

 

Pork

 

 

 

 

Yes

190/200

40 mins per 450g (1 lb)

 

(1lb) + 25 mins extra

(foil covered)

Runner

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal

 

 

40-45 mins per 450g

2 or3

Veal

No

160/170

25-30 mins per 450g

Yes

170/180

from

(slow roasting)

(1 lb) + 40 mins over

(1lb) + 25 mins extra

 

 

bottom of

 

 

 

 

 

 

 

oven.

 

 

 

 

 

 

Veal

Yes

190/200

40-45 mins per 450g

 

 

 

 

 

 

Chicken/ Turkey

 

 

18-20 mins per 450g

 

 

 

(foil covered)

(1 lb)

 

No

160/180

 

 

 

up to 4kg (8 lb)

(1lb) + 20 mins extra

 

 

 

 

 

 

 

Poultry/Game

Yes

170/180

25-30 mins per 450g

 

 

 

 

 

 

 

(slow roasting)

(1 lb) + 25 mins over

 

 

 

150-160

12-14 mins per 450g

 

 

 

 

 

Turkey 4 to 5.5kg

 

(1lb) at plus 12 mins extra

Poultry/Game

 

 

25-30 mins per 450g

 

No

 

*For every 450g (1lb) over

Yes

190/200

 

(8 to 12 lb)

or 150

5.5kg (12lb) allow 10 mins

(foil covered)

(1 lb)

 

 

per 450g (1lb) oand roast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

at 150 C

Casserole

Yes

150

2-21/2hrs

 

 

 

 

 

 

 

Casserole Stews

No

140-150

1

1

/2 - 2 Hrs

Cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

31

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

 

 

Page 31
Image 31
Hotpoint BD62 Mk2, DE47X1, DQ47 Mk2, BD52 Mk2 manual Main Oven Temperature Chart, Time approx Position Meat Pre

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