Hotpoint DSC60G manual Oven Cooking Charts Meat, Beef, Lamb: 80C, Poultry, Pork 90C, Veal 75C

Oven Cooking 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
Meat		Pre-heat		Temperature °C	Time (approx.)	Position in Oven
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.	Runner 1 from
Chicken/Turkey		No		160/180	18-20 mins per 450g (1lb) + 20 mins extra.	bottom of oven.
up to 4kg (8lb)
Turkey 4 to 5.5kg					13-15 mins per 450g (1lb) at 150/160°C
(8 to 12lb)
		No
Turkey 4 to 5.5kg					allow 12 mins per 450g (1lb) at 150°C
(8 to 12lb)
Casserole Cooking		No		140-150	1½ - 2 hrs
				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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