Hotpoint EW73, EW86, EW83, EW76 Oven Temperature Charts - Meat, Top Oven Cooking, Fan Oven Cooking

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Oven Temperature Charts – Meat

			Top Oven Cooking			Fan Oven Cooking
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 (1lb) +		Beef	No	160/180	20-25 mins per 450g
(slow roasting)			35 mins over.					(1lb) + 20 mins extra
Beef/ Lamb	Yes	190/200	35-40 mins per 450g
(foil covered)			(1lb)		Lamb	No	160/180	20-30 mins per 450g
								(1lb) + 25 mins extra
Pork	Yes	170/180	40 mins per 450g (1lb)
(slow roasting)			+ 40 mins over
					Pork	No	160/180	25-30 mins per 450g
Pork
	Yes	190/200	40 mins per 450g (1lb)					(1lb) + 25 mins extra
(foil covered)
				Runner 1
								25-30 mins per 450g
Veal	Yes	170/180	40-45 mins per 450g	from	Veal	No	160/170
(slow roasting)			(1lb) + 40 mins over	bottom				(1lb) + 25 mins extra
				of oven.
Veal	Yes	190/200	40-45 mins per 450g
					Chicken/ Turkey			18-20 mins per 450g
(foil covered)			(1lb)			No	160/180
					up to 4kg (8lb)			(1lb) + 20 mins extra
Poultry/Game	Yes	170/180	25-30 mins per 450g
(slow roasting)			(1lb) + 25 mins over		Turkey 4 to 5.5kg			13-15 mins per 450g
					(8 to 12lb)	No		(1lb) at 150/160oC
Poultry/Game	Yes	190/200	25-30 mins per 450g
								allow 12 mins per
(foil covered)			(1lb)		over 5.5kg (12lb)
								450g at 150oC
Casserole	Yes	150	2-21/2hrs
					Casserole	No	140-150	11/2 - 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