Hotpoint DH53W S Oven Temperature Charts - Meat, Beef, Lamb 80C, Poultry 90C, Pork 90C, Veal 75C

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)
							Runner 1 from
	Veal		Yes	170/180		40-45 mins per 450g (1lb) + 40 mins over
(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.
						Fan Oven Cooking (all models)
	Meat		Pre-heat		Temperature °C	Time (approx.)	Position in Oven
	Beef		No		160/180	20-25 mins per 450g (1lb) +25 mins extra
	Lamb		No		160/180	25 mins per 450g (1lb) +25 mins extra
	Pork		No		160/180	25 mins per 450g (1lb) +25 mins extra
	Veal		No		160/170	25-30 mins per 450g (1lb) +25 mins extra
	Chicken /						Runner 1 from
	Turkey up to		No		160/180	18-20 mins per 450g (1lb) +20 mins over	bottom of oven.
	4kg (8lb)
	Turkey					13-15 mins per 450g (1lb)
	up to 5.5kg		No		150/160
						e.g. 5kg (11lb) = 143-165 mins
	(12lb)
	Turkey					12 mins per 450g (1lb)
	over 5.5kg		No		150
						e.g. 10kg (22lb) = 264 mins
	(12lb)
	Casserole		No		140-150	1½ - 2 hrs
	Stews
					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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