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

Top Oven Temperature
Charts - Meat
GB
Meat
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)
Casserole
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:
Medium:
Well Done: 75°C
14
Temperature
Pre-heat
°C
Yes 170/180
Yes 190/200
Yes 170/180
Yes 190/200
Yes 170/180
Yes 190/200
Yes 170/180
Yes 190/200
Yes 150
60°C L a m b :
70°C P o r k :
V e a l :
Time (approx.)
35 mins per 450g (1lb) + 35 mins over.
35-40 mins per 450g (1lb)
40 mins per 450g (1lb) + 40 mins over
40 mins per 450g (1lb)
40-45 mins per 450g (1lb) + 40 mins over
40-45 mins per 450g (1lb)
25-30 mins per 450g (1lb) + 25 mins over
25-30 mins per 450g (1lb)
2-21/2 hrs
80°C P o u l t r y :
80°C
75°C
Position
in Oven
Runner 1
from
bottom of
oven.
90°C