Fan Oven Cooking Charts - Meat - Hotpoint 51TCW Instructions For Installation And Use Manual

Fan Oven - Cooking Chart MEAT
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:
18
Note: Where times are stated, they are approximate only.
Fan Oven - Meat
Meat Pre-
heat
Beef No
Lamb No
Pork No
Veal No
Chicken/Turkey
No
up to 4kg (8lb)
Turkey 4 to 5.5kg
No
(8 to 12lb)
over 5.5kg (12lb) No
Casserole No
60°C Lamb:
70°C Pork:
75°C Veal:
Temperature Time (approx.)
°C
25-30 mins per 450g
160/180
(1lb) + 25 mins over.
20-30 mins per 450g
160/180
(1lb) + 25 mins over.
25-30 mins per 450g
160/180
(1lb) + 25 mins over.
25-30 mins per 450g
160/170
(1lb) + 25 mins over.
18-20 mins per 450g
160/180
(1lb) + 20 mins over.
13-15 mins per 450g (1lb) at
150/160°C
allow 12 mins per 450g at
150°C
140-150 1½-2 hrs
80°C Poultry:
90°C
75°C
90°C