Oven Cooking Charts - Hotpoint HD5V92KCB/UK Operating Instructions Manual

Oven Cooking Chart- MEAT
Fan Oven - Meat
Meat
Beef
Lamb
Pork
Veal
Chicken/Turkey
up to 4kg (8lb)
Turkey 4 to 5.5kg
(8 to 12lb)
over 5.5kg (12lb)
Casserole
If using aluminium foil, never:
1. 1. 1. 1. 1. Allow foil to touch sides of oven.
2. 2. 2. 2. 2. Cover oven interior with foil.
3 3 3 3 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.
Pre- Temperature Time (approx.)
heat °C
25-30 mins per 450g
No 160/180
(1lb) + 25 mins over.
20-30 mins per 450g
No 160/180
(1lb) + 25 mins over.
25-30 mins per 450g
No 160/180
(1lb) + 25 mins over.
30-35 mins per 450g
No 160/170
(1lb) + 25 mins over.
18-20 mins per 450g
No 160/180
(1lb) + 20 mins over.
13-15 mins per 450g (1lb) at
No
150/160°C
allow 12 mins per 450g at
No
150°C
No 140-150 1˝ -2 hrs
B e e f : Rare: B e e f : B e e f : B e e f : B e e f : 60°C Lamb:80°C Lamb: Lamb: Lamb: Lamb:
P o r k : P o r k :
Medium: 70°C P o r k : 90°C P o r k : P o r k :
V e a l : V e a l :
Well Done: 75°C V e a l : 75°C V e a l : V e a l :
Poultry: 90°C Poultry: Poultry:
Poultry: Poultry:
EN EN
13