Hotpoint EG53, Use And Installation Instructions

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O
VEN C
OOKING CHAR
T
B
eef/ Lamb
(slo
w r
oasting)
Me
a
t
170/180
35 mins per 450g (1lb) +
35 mins o
v
er
.
Runner 1
fr
om
bott
om
of o
v
en.
35-40 mins per 450g
(1lb)
40 mins per 450g (1lb)
+ 40 mins o
v
er
40 mins per 450g (1lb)
40-45 mins per 450g
(1lb) + 40 mins o
v
er
40-45 mins per 450g
(1lb)
25-30 mins per 450g
(1lb) + 25 mins o
v
er
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
Temp
er
a
tur
e
˚C
Pre
-
hea
t
Top O
v
en C
o
ok
ing
F
an O
v
en C
o
ok
ing
T
ime (appr
o
x.)
Me
a
t
B
eef/ Lamb
(f
oil c
o
v
e
red)
Po
rk
(slo
w r
oasting)
Po
rk
(f
oil c
o
v
e
red)
V
eal
(slo
w r
oasting)
V
eal
(f
oil c
o
v
e
red)
P
oultr
y/G
ame
(slo
w r
oasting)
P
oultr
y/G
ame
(f
oil c
o
v
e
red)
C
asser
ole
If
using aluminium f
oil,
ne
v
e
r:
1
.A
llo
w f
oil t
o
t
ouch sides of o
v
en.
2
.C
o
v
er o
v
en in
te
rior with f
oil.
3
.C
o
v
er shelv
es with f
oil.
B
eef
Me
a
t
160/180
20-25 mins per 450g (1lb) + 20 mins e
x
tr
a
20-30 mins per 450g (1lb) + 25 mins e
x
tr
a
25-30 mins per 450g (1lb) + 25 mins e
x
tr
a
25-30 mins per 450g
(1lb) + 25 mins e
x
tr
a
18-20 mins per 450g
(1lb) + 20 mins e
x
tr
a
13-15 mins per 450g
(1lb) a
t 150/160
o
C
allo
w 12 mins per
450g a
t 150
o
C
1
1
/ 2
- 2 Hrs
160/180 160/180
160/170
160/180
140-150
Temp
er
a
tur
e
˚C
T
ime (appr
o
x.)
Lamb Po
rk
V
eal
C
h
ick
en/ T
u
rk
ey
up t
o
4kg (8lb)
Tu
rk
ey 4 t
o
5.5kg
(8 t
o
12lb)
o
v
er 5.5kg (12lb)
C
asser
ole
P
osition in
Ov
e
n
T
he most accur
a
te method of t
esting the r
eadiness of join
ts of
mea
t or whole poultr
y is t
o
inser
t a mea
t ther
momet
er in
to
the
thick
est par
t of
a join
t,
or the thick
est par
t of poultr
y thighs
,dur
ing the c
o
ok
ing per
iod
.T
he mea
t ther
momet
er will indica
te when the r
equir
ed
in
te
rnal t
emp
has been r
eached
.
B
eef -
R
a
re
:
60˚C
L
amb:
80˚C
P
oultr
y
:
90˚C
M
edium:
70˚C
Po
rk
:
90˚C
W
ell D
one:
75˚C
V
eal:
75˚C
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Pre
-
hea
t
No No No No No No No
18