Hotpoint BD32B, Instructions For Installation And Use Manual

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Oven Temperature
Charts - Meat
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.
B ee f - Rare : 6 0 ° C L amb: 8 0 ° C P o u ltr y: 9 0 ° C
Medium : 7 0 ° C P or k: 9 0 ° C
Well D one : 7 5 ° C V e a l : 7 5 ° 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.
Top 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 to 12lb)
over 5.5kg (12lb)
No 150/160
13-15 mins per 450g (1lb) at 150/160°C
allow 12 mins per 450g at 150°C
Casserole
Cooking
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.