Hotpoint 5TCC, Instructions Manual

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O
ven T
emp
er
atur
e C
har
ts – M
ea
t
22
Beef/ Lamb (slow roasting) Meat
170/180
35 mins per 450g (1lb) +
35 mins over.
Shelf
placed
directly
on floor 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
190/200 170/180 190/200 170/180 190/200 170/180 190/200
150
Temperature
˚C
Pre-
heat
Top O
v
en C
o
ok
ing
F
an O
v
en C
o
ok
ing
Time (approx.)
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 Cooking
If using aluminium foil, never
:
1
. Allow foil to touch sides of oven.
2
. Cover oven interior with foil.
3
. Cover shelves with foil.
Beef Meat
160/180
20-25 mins per 450g (1lb) + 20 mins extra
25 mins per 450g
(1lb) + 25 mins extra
25 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g (1lb) + 25 mins extra 18-20 mins per 450g (1lb) + 20 mins extra
13-15 mins per 450g (1lb)
e.g. 5kg (11lb) = 143-165 mins
12 mins per 450g (1lb)
e.g. 10kg (22lb) = 264 mins
1
1
/ 2
- 2 hrs
160/180 160/180 160/170
160/180 150/160
150
140-150
Temperature
˚C
Time (approx.)
Lamb Pork Veal Chicken/ Turkey up to 4kg (8lb) Turkey up to 5.5kg (12lb) over 5.5kg (12lb) Casserole Stews
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
thickest part of a
joint, or the thickest part of poultry thighs, during the cooki
ng 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
Yes Yes Yes Yes Yes Yes Yes Yes Yes
Pre-
heat
No No No No No No No