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• Hotpoint BD62 Mk2 Instructions For Installation And Use Manual

Hotpoint BD62 Mk2 Instructions For Installation And Use Manual

Download Instructions for installation and use manual of Hotpoint BD52 Mk2 Oven for Free or View it Online on All-Guides.com. This version of Hotpoint BD52 Mk2 Manual compatible with such list of devices, as: BD52 Mk2, BD62 Mk2, DE47X1, DQ47 Mk2

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Main Oven - Fan Oven Cookery Notes

Temperature and Time

The oven is provided with two shelves. A third is available as an optional extra,

contact Genuine Parts and Accessories Hotline (see back page) for further

information.

If three shelves are used to cook large quantities of food for home freezing or

parties, it may be necessary to increase the cooking times given in the charts by a

few minutes, to allow for the loss of heat due to the extra time taken to load the

oven, and the larger mass of food.

Baking trays should allow an equal gap on all sides of the oven.

To prepare meat and poultry for Roasting in your Fan Oven

(a) Wipe the meat or poultry, dry well and weigh it. 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 (3

1

/

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.

Frozen Meat and Poultry

Joints of meat and whole birds should be defrosted slowly, preferably in a

domestic refrigerator (allowing 5-6 hours per 450g,1 lb), or at room temperature

(allowing 2-3 hours per 450g, 1 lb).

Frozen meat or poultry must be completely defrosted before placing in the oven.

It is essential to wash thoroughly and cook meat and poultry immediately after

defrosting.