valutazioni - 3, GPA: 4.3
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Temperatures recommended in this chart refer to cakes made with block margarine only. 16 Oven Temperature Charts - Meat ■ Hotpoint Top Oven Cooking Meat Pre-heat Temperature °C Time (approx.) Position in Oven Beef/ Lamb (slow roasting) Yes 170/180 35 mins per 450g (1 lb) + 35 mins over. Beef/ Lamb (foil covered) Yes 190/200 35-40 mins per 450g (1 lb) Pork (slow roasting) Yes 170/180 40 mins per 450g (1 lb) + 40 mins over Pork (foil covered) Yes 190/200 40 mins per 450g (1 lb) Veal (slow roasting) Yes 170/180 40-45 mins per 450g (1 lb) + 40 mins over Runner 1 from bottom of oven. Veal (foil covered) Yes 190/200 40-45 mins per 450g (1 lb) Poultry/Game (slow roasting) Yes 170/180 25-30 mins per 450g (1 lb) + 25 mins over Poultry/Game (foil covered) Yes 190/200 25-30 mins per 450g (1 lb) Casserole Cooking Yes 150 2-2% 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. GB Top Oven Cooking Meat Pre-heat Temperature °C Time (approx.) Beef No 160/180 20-25 mins per 450g (11 b) + 20 mins extra. Lamb No 160/180 20-30 mins per 450g (1 lb) +25 mins extra. Pork No 160/180 25-30 mins per 450g (1 lb) +25 mins extra. Veal No 160/170 25-30 mins per 450g (1 lb) +25 mins extra. Chicken/Turkey up to 4kg (81 b) No 160/180 18-20 mins per 450g (11 b) + 20 mins extra. Turkey 4 to 5.5kg (8 to 12lb) over 5.5kg (121b) 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 rs _C 2 If using aluminium foil, never: 1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.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, 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: 60oC Lamb: 80oC Poultry: 90oC Medium: 70OC Pork: 90OC Well Done: 75OC Veal: 750C 17 Main Oven - Fan Grilling (BD62SS/2 & BD52B/2 - BD52K/2 -BD52P/2) Fan grilling is a combination of heat from the grill element and the oven fan circulating the hot air around the food. Joints of meat and poultry will be browned as if they were cooked on a rotisserie or spit but more economically as the door left closed. If required, fan grilling can be timed using the Oven Auto timer. Follow the timer instructions before selecting fan grill and the required temperature. If Manual fan grilling is required always ensure the timer is set to Manual. Operating Instruction 1. Open the oven door. 2. Select the correct shelf position, as stated in chart. 3. Turn the selector switch to the Fan grill position. 4. Turn the oven thermostat control to the required temperature (see Fan Grilling Roasting Chart, next page). 5. Position the meat pan centrally under the grill elements. 6. Close the oven door. 7. After use always return both controls to the off position. 8. If the oven timer was used, reset to Manual. As with the fan oven cooking there is no need to preheat the oven - yet another economy feature. Also you can cook more than one thing at a time - even up to 4 small chickens. Temperatures These will be similar to those used for the more traditional form of roasting but the guide will give you an indication of which temperature to set the Thermostat. But remember that because of the way the oven is heated this is a more economical way of roasting. General Recommendations Most types of meat and poultry cooked by this method will have an all over brownness and crispness on the outside. The only exceptions are very lean joints, such as veal, which, because of its low fat content, is better cooked using conventional heating. 1. Always place the pan on the shelf position recommended. (See Chart). 2. There is no need to preheat the oven before cooking and all fan grilling should be carried out with the oven door closed, this saves energy. The cooking temperatures and times are calculated from a cold oven. 3. After rinsing and drying meat, place on the food roasting support rack over the pan supplied. 4. Position meat in oven as recommended in the roasting chart. 5. Fan grilling is ideally suited for cooking all types of poultry and larger joints of meat (e.g.stuffed, rolled joints and legs of pork and lamb). Results will be as if you had cooked the food on a rotisserie. If you use frozen meat or poultry it must be completely defrosted before it is cooked. 6. When cooking a joint always grill it with the fat side uppermost in order to crisp it. For bigger joints or where there is little bone, grill at the lower temperature given in the table and cook for a longer time per kg. 7. When cooking any type of poultry, start grilling the underside uppermost and turn breast uppermost about a third to halfway through the cooking period. If cooking...
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