Hotpoint UY46X/2, Инструкция по установке и эксплуатации

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16
GB
Oven Temperature
Chart - Meat
Food
Main Fan Oven Cooking
Note: Up to two shelves may be used in this oven. The position of these is not
important providing they are evenly spaced.
Meat Pre-heat Temperature °C Time (approx.)
B eef N o 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Lamb No 160/180 20-30 mins per 450g (1lb) + 25 mins extra.
PorkNo 160/180 20-30 mins per 450g (1lb) + 25 mins extra.
Chicken/Turkey up to 4kg (8lb) No 160/180 15-20 mins per 450g (1lb) + 20 mins extra.
Turkey up to 5.5kg (12lb) No 150/160 12-14 mins per 450g (1lb) +12 mins extra.
Turkey over 5.5kg (12lb) No 150 10 mins per 450g (1lb) e.g. 10kg (22lb) = 264 mins
Casserole Cooking No 140 1½ - 2 hrs
Food Top Oven Convection Cooking
Meat Pre-heat Temperature °C Time (approx.)
Position From
Base of Oven
Beef/ Lamb
(Slow Roasting)
Yes 170/180 35 mins per 450g (1lb) + 35 mins over 1
Beef/ Lamb
(Foil Covered)
Yes 180/190 35 mins per 450g (1lb) 1
Pork
(Slow Roasting)
Yes 170/180 40 mins per 450g (1lb) + 40 mins over 1
Pork
(Foil Covered)
Yes 190/200 40 mins per 450g (1lb) 1
Poultry/Game
(Slow Roasting)
Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over 1
Poultry/Game
(Foil Covered)
Yes 195/200 25-30 mins per 450g (1lb) 1
Casserole
Cooking
Yes 150 2-2½ hrs 1
Beef Pork Lamb Poultry
Rare 60°C Medium 70°C Well Done 75°C 90°C 80°C 90°C
COO K ING MEAT / POU L TR Y IN THE TOP O V EN
Small joints of meat up to 1 . 5 Kg ( 3 lbs) and poultry up to 3 . 6 Kg ( 8 lbs) can be roasted in a small meat pan in the
top oven.
I F US ING A L UM INI UM FO I L
1 . N ever allow foil to touch sides of oven. 2. N ever cover interior with foil. 3. N ever cover 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 of meat, or the thickest part of poultry thighs, during the cooking
period. The meat thermometer will indicate when the required internal temperature has been reached.