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Meat which has for been stored in a refrigerator should be allowed to come to room temperature before cooking, and frozen meat or poultry must be completely defrosted before placing in the oven. (b) The weight of any stuffing used should be added before calculating the cooking time. (c) Place meat/poultry in the main oven meat pan supplied with your cooker. Small joints weighing less than 1.75kg (31/2 lbs) should be roasted in a smaller meat pan/tin - or they may be 'pot roasted' - a small joint or a large meat pan causes unnecessary oven splashing and evaporation of meat juices. (d) Additional fat should not be added, except for veal, very lean meat or poultry which can either be 'larded' with fat bacon or brushed very sparingly with cooking oil or melted fat. (e) Beef, lamb, mutton and poultry may be dusted lightly with seasoned flour to give a crisp outer surface. The skin of duck and goose should be pricked to release excess fat during cooking, and the rind of pork should be scored, brushed lightly with oil, and rubbed with salt to give crisp crackling. (f) Meat and poultry wrapped in, or covered with a tent of aluminium foil will be juicy and tender. Roasting bags offer the same advantages. Always follow the manufacturer's pack instructions, and remember to reduce the temperatures given for conventional ovens by approximately 25°C and the time by approximately 10 minutes per hour. (g) Potatoes for roasting only require to be brushed with cooking oil or melted fat. (h) It is not necessary to baste when roasting in an electric oven and stock or liquid should not be added to the meat pan since this only causes unnecessary soiling, steam and condensation. 24 Main Oven Temperature Chart ■ Hotpoint Conventional Oven (BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2) It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only. Meat Pre-heat Temperature °C Time (approx.) Beef/ Lamb (slow roasting) Yes 170/180 35 mins per 450g (1 lb) + 35 mins over. Beef/ Lamb (foil covered) Yes 190/200 35-45 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 Veal (foil covered) Yes 1 90/200 40-45 mins per 450g (1 lb) Poultry/Game (slow roasting) Yes 170/1 80 25-30 mins per 450g (1 lb) + 25 mins over Poultry/Game (foil covered) Yes 1 90/200 25-30 mins per 450g (1 lb) Casserole Cooking Yes 150 2-2% hrs Position in Oven Runner 2 or 3 from bottom of oven. 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 Fan Oven (BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2) It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only. Meat Pre-heat Temperature °C Time (approx.) Beef No 160/180 20-25 mins per 450g (1 lb) + 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 (81b) No 160/1 80 18-20 mins per 450g (1 lb) + 20 mins extra. Turkey 4 to 5.5kg (8 to 12lb) No 150/160 or 150 12-14 mins per 450g (1 lb) at plus 12 mins extra *For every 450g (1 lb) over 5.5kg (121b) allow 10 mins per 450g (1 lb) and roast at 150°C Casserole Cooking No 140-150 rs hr 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: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 90°C Well Done: 75°C Veal: 75°C 2 5 Main Oven Temperature Chart Baking Conventional Oven (BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2) Food Pre-heat Temperature °C Time in mins. Shelf Position Scones Yes 220/230 10-15 2nd from bottom Small Cakes Yes 180/190 15-25 3nd from bottom Victoria Sandwich Yes 160/170 20-30 3nd from bottom Sponge Sandwich (fatless) Yes 170/180 15-20 3nd from bottom Swiss Roll Yes 190/200 8-12 3nd from bottom Semi-rich Fruit cakes Yes 150/160 11/4 hrs. 7" 2nd from bottom Rich Fruit Cakes Yes 130/140 Depending on recipe and size 2nd from bottom Shortcrust Pastry Yes 1 80/1 90 Depending on use 2nd or 3rd from bottom Puff Pastry Yes 1 90/200 Depending on use 2nd or 3rd from bottom Yorkshire Pudding Yes 1 90/200 40-45 3nd from bottom Individual Yorkshire Pudding Yes 200/210 20-30 3nd from bottom Milk Pudding Yes 140/150 1/ - 2 hrs. 2nd from bottom Baked Custard Yes 130/140 40-50 3nd from bottom Bread Yes 1 90/200 25-3...

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