Hotpoint EW84G, Инструкция по установке и эксплуатации

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1 8
GB
Meat Pre-heat
Temperature
°C
Time (approx.)
Position
in Oven
Beef / L amb ( slow roasting ) Y es 1 7 0 / 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
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 Done : 7 5 ° C Veal: 7 5 ° C
Top Oven Temperature
Charts - Meat