Hotpoint HUE62X S Instructions For Installation And Use Manual page 17

Top Oven Temperature
Charts - Meat
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
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:
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
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 Lamb: 80°C
70°C
75°C
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
Pork: 80°C
Veal: 75°C
Position
in Oven
Runner 1
from
bottom of
oven.
Poultry: 90°C
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GB