Hotpoint UE89X, Instructions For Installation And Use Manual, Page: 14 / 32

14
GB
Meat Pre-heat
Temperature
°C
Time (approx.)
Position
in Oven
B eef/ 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 Yes 150 2-21/2 hrs
Top Oven Te m perature
Charts - Meat
I f using alu m iniu m f oil, never:
1 . Allow foil to touch sides of oven.
2 . C over oven interior with foil.
3 . C over shelves with foil.
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 : 6 0 ° C Lamb: 80 ° C Poultry: 9 0 ° C
Medium : 7 0 ° C Pork: 80 ° C
Well D one : 7 5 ° C Veal: 7 5 ° C