Top Oven Temperature Charts - Meat - Hotpoint DE89X Instructions For Installation And Use Manual

Top Oven Temperature
Charts - Meat
GB
M e t a
Beef/ Lamb (slow roasting)
Beef/ Lamb (foil covered)
Pork (slow roasting)
Pork (foil covered)
Veal (slow roasting)
Veal (foil covered)
Poultry/Game (slow roasting)
Poultry/Game (foil covered)
C s a e s o r e l
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:
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
14
P e r h - e t a
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Y s e
60°C
Medium: 70°C
Well Done: 75°C
Temperature
°C
170/180 35 mins per 450g (1lb) + 35 mins over.
190/200 35-40 mins per 450g (1lb)
170/180 40 mins per 450g (1lb) + 40 mins over
190/200 40 mins per 450g (1lb)
170/180 40-45 mins per 450g (1lb) + 40 mins over
190/200 40-45 mins per 450g (1lb)
170/180 25-30 mins per 450g (1lb) + 25 mins over
190/200 25-30 mins per 450g (1lb)
1 5 0
Lamb: 80°C
Pork: 80°C
Veal: 75°C
Time (approx.)
2 2 - 1 2 / h s r
Poultry: 90°C
Position
in Oven
Runner 1
from
bottom of
oven.