Hotpoint P S Oven Cooking Chart- MEAT, Fan Oven - Meat, Beef Rare, Lamb 80C, Pork 90C, Veal 75C

Oven Cooking Chart- MEAT

GB

Fan Oven - Meat

Meat	Pre-	Temperature	Time (approx.)
	heat	°C
Beef	No	160/180	25-30 mins per 450g
			(1lb) + 25 mins over.
Lamb	No	160/180	20-30 mins per 450g
			(1lb) + 25 mins over.
Pork	No	160/180	25-30 mins per 450g
			(1lb) + 25 mins over.
Veal	No	160/170	30-35 mins per 450g
			(1lb) + 25 mins over.
Chicken/Turkey	No	160/180	18-20 mins per 450g
up to 4kg (8lb)			(1lb) + 20 mins over.
Turkey 4 to 5.5kg	No		13-15 mins per 450g (1lb) at
(8 to 12lb)			150/160°C
over 5.5kg (12lb)	No		allow 12 mins per 450g at
			150°C
Casserole	No	140-150	1˝ -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	Beef: Rare:	60°C	Lamb:80°C
thermometer into the thickest part of a joint, or the	Medium:	70°C	Pork: 90°C
thickest part of poultry thighs, during the cooking	Well Done: 75°C		Veal: 75°C
period. The meat thermometer will indicate when the			Poultry: 90°C
required internal temp has been reached.

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