Hotpoint HUD 61G S Range User Manual


 
GB
17
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
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: 60°C Lamb: 80°C Poultry: 90°C
Medium: 70°C Pork: 90°C
Well Done: 75°C Veal: 75°C
Top Oven Cooking
Meat Pre-heat Temperature °C Time (approx.) Position in Oven
Beef/ Lamb
(slow roasting)
Yes 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 1 from
bottom of oven.
Beef/ Lamb
(foil covered)
Yes 190/200 35-40 mins per 450g (1lb)
Pork
(slow roasting)
Yes 170/180 40 mins per 450g (1lb) + 40 mins over
Pork
(foil covered)
Yes 190/200 40 mins per 450g (1lb)
Veal
(slow roasting)
Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over
Veal
(foil covered)
Yes 190/200 40-45 mins per 450g (1lb)
Poultry/Game
(slow roasting)
Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over
Poultry/Game
(foil covered)
Yes 190/200 25-30 mins per 450g (1lb)
Casserole
Cooking
Yes 150 2-2½ hrs
If using aluminium foil, never:
1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.
Fan Oven Cooking
Meat Pre-heat Temperature °C Time (approx.)
Beef No 160/180
20-25 mins per 450g
(1lb) + 20 mins extra
Lamb No 160/180
20-30 mins per 450g
(1lb) + 25 mins extra
Pork No 160/180
25-30 mins per 450g
(1lb) + 25 mins extra
Veal No 160/170
25-30 mins per 450g
(1lb) + 25 mins extra
Chicken/ Turkey
up to 4kg (8lb)
No 160/180
18-20 mins per 450g
(1lb) + 20 mins extra
Turkey 4 to 5.5kg
(8 to12lb)
No
13-15 mins per 450g
(1lb) at 150/160oC
over 5.5kg (12lb)
allow 12 mins per
450g at 150oC
Casserole No 140-150 1½ - 2 Hrs
If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.
Oven Cooking Charts