18

 

 

 

Top Oven Cooking

 

 

Fan Oven Cooking

 

 

 

 

 

 

 

 

 

Meat

Pr e-

Temper at ur e

Time (appr ox.)

Posit ion in

Meat

Pr e-

Temper at ur e

Time (appr ox.)

 

heat

C

 

Oven

 

heat

C

 

Beef / Lamb

Yes

170/180

35 mins per 450g (1lb) +

 

Beef

No

160/180

20- 25 mins per 450g

(slow roast ing)

35 mins over.

 

(1lb) + 20 mins ext ra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef / Lamb

Yes

190/200

35-40 mins per 450g

 

 

 

 

 

 

 

 

 

 

(f oil covered)

(1lb)

 

Lamb

No

160/180

20- 30 mins per 450g

 

 

 

 

 

 

 

 

(1lb) + 25 mins ext ra

Pork

Yes

170/180

40 mins per 450g (1lb)

 

 

 

 

 

 

 

 

 

(slow roast ing)

+ 40 mins over

 

 

 

 

 

 

Pork

No

160/180

25- 30 mins per 450g

 

 

 

 

 

Pork

Yes

190/200

40 mins per 450g (1lb)

 

(1lb) + 25 mins ext ra

(f oil covered)

 

 

 

 

 

 

 

 

Runner 1

 

 

 

 

 

 

 

 

 

 

 

25- 30 mins per 450g

 

 

 

 

 

 

 

Veal

Yes

170/180

40-45 mins per 450g

f rom

Veal

No

160/170

(slow roast ing)

(1lb) + 40 mins over

bot t om

(1lb) + 25 mins ext ra

 

 

 

 

 

 

 

 

 

of oven.

 

 

 

 

Veal

Yes

190/200

40-45 mins per 450g

 

 

 

 

 

 

Chicken/ Turkey

 

 

18- 20 mins per 450g

(f oil covered)

(1lb)

 

No

160/180

 

 

 

up t o 4kg (8lb)

(1lb) + 20 mins ext ra

 

 

 

 

 

 

 

Poult ry/Game

Yes

170/180

25-30 mins per 450g

 

 

 

 

 

(slow roast ing)

(1lb) + 25 mins over

 

Turkey 4 t o 5.5kg

 

 

13- 15 mins per 450g

 

 

 

 

 

(8 t o 12lb)

No

 

(1lb) at 150/160oC

Poult ry/Game

Yes

190/200

25-30 mins per 450g

 

 

 

 

 

allow 12 mins per

(f oil covered)

(1lb)

 

over 5.5kg (12lb)

 

 

 

 

 

 

 

450g at 150oC

Casserole

Yes

150

2-21/2hrs

 

 

 

 

 

 

Casserole

No

140- 150

11/ 2 - 2 Hrs

 

 

 

 

 

 

 

 

 

If us ing aluminium f oil, never : 1. Allow f oil t o t ouch sides of oven. 2. Cover oven int erior wit h f oil. 3. Cover shelves wit h f oil.

The most accurat e met hod of t est ing t he readiness of joint s of meat or whole poult ry is t o insert a meat t hermomet er int o t he

t hickest part of a joint , or t he t hickest part of poult ry t highs, during t he cooking period. The meat t hermomet er will indicate when t he required int ernal t emp has been reached.

B eef - Rare:

60 C

Lamb:

80

C

Poult r y: 90 C

Medium:

70 C

Por k:

90

C

 

Well Done:

75 C

Veal:

75 C

 

Oven Temperature Charts - Meat

Page 18
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Hotpoint EW48X, EW48G, EW48P, EW48K manual Oven Temperature Charts Meat, Top Oven Cooking Fan Oven Cooking

EW48K, EW48X, EW48P, EW48G specifications

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