Hotpoint EW48G - Oven Temperature Charts - Meat

18
Oven Temperature Charts - Meat
Beef/ Lamb (s low roas t ing) Meat
170 / 18 0
35 mins per 450g (1lb) +
35 mins over.
Runner 1
from
bot t om
of oven.
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)
2-2
1
/
2
hrs
190 / 2 00
170 / 18 0
190 / 2 00
170 / 18 0
190 / 2 00
170 / 18 0
190 / 2 00
150
Temperature
C
Pre-
heat
Top Oven Cooking Fan Oven Cooking
Time (appr ox.)
Beef/ Lamb (f oil cover ed) Pork (s low roas t ing) Pork (f oil cover ed) Veal (s low roas t ing) Veal (f oil cover ed) Poultry/Game (s low roas t ing) Poultry/Game (f oil cover ed) Casserole If us ing aluminium f oil, never : 1. Allow f oil t o t ouch s ides of oven. 2. Cover oven int er ior wit h f oil. 3. Cover s helves wit h f oil.
Beef Meat
160 / 18 0
20-25 mins per 450g
(1lb) + 20 mins ext r a
20-30 mins per 450g
(1lb) + 25 mins ext r a
25-30 mins per 450g
(1lb) + 25 mins ext r a
25-30 mins per 450g
(1lb) + 25 mins extra
18- 20 mins per 450g
(1lb) + 20 mins extra
13- 15 mins pe r 4 5 0g
(1lb) at 150/ 160
o
C
allow 12 mins per
450g at 150
o
C
1
1
/
2
- 2 Hrs
160 / 18 0 160 / 18 0
160 / 170
160 / 18 0
140 - 150
Temperature
C
Time (appr ox.)
Lamb Pork Veal Chicken/ Turkey up t o 4kg (8lb)
Turkey 4 to 5.5kg (8 t o 12lb) over 5.5kg (12lb) Casserole
Position in
Oven
The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the t hickest part of a joint , or t he t hickes t part of poult r y t highs , dur ing t he cooking per iod. The meat t her momet er will indicat e when t he requir ed int er nal t emp has been r eached. Beef - Rare: 60 C Lamb: 80 C Poultry: 90 C
Medium: 70 C Pork: 90 C Well Done: 75 C Veal: 75 C
Yes Yes Yes Yes Yes Yes Yes Yes Yes
Pre-
heat
No No No No No No No