Roasting Guide; To S-Lbs - Hotpoint JKP65WV Use And Care Instructions Manual

Roasting Guide

1. Position oven shelf at B for
small-size roasts (3 to 7 lbs. ) and
at A for larger roasts.
2. Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
just before roasting. Use meat
probe for more accurate doneness.
Control signals when food has
reached set temperature. (Do not
place probe in stuffing. )
Type
Meat
rump or top rOund*
Lamb Leg or bone-in shoulder*
Pork loin. rib or shoulder*
Ham, precooked
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
3. Remove fat and drippings as
necessary. Baste as desired.
4. Stindin~ time recommended for
roasts is 10to 20 minutes to allow roast
to firm up and make it easier to
carve. Internal temperature will rise
about 5° to 10°F.; to compensate for
temperature rise, if desired, remove
roast from oven at 5° to 10°F. less
than temperature on guide.
Oven
Temperature
Doneness
325°
Medium:
Well Done:
325°
Medium:
Well Done:
325° Well Done:
325" Well Done:
325°
325° Well Done:
325° Well Done:
Well Done:
325° Well Done:
20
5. Frozen roasts can be
conventionally roasted by adding
10 to 25 minu~es per pou~d mor~
time than given in guide for
refrigerated roasts. (10 minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
Approximate Roasting Time,
in Minutes per ~und
3 to S-lbs. 6 to 8-lbs.
24-30 18-22
30-35 22-25
28-33
35-45
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
10 minutes per pound (any weight)
Under 10-lbs. 10 to lS-lbs.
20-30 17-20

3 to S-lbs.

Over S-lbs.
30-35
35-40
35-40
10 to lS-lbs. Over lS-lbs.
20-25 15-20
Internal
Temperature 'F
130°-
140°
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°- 180°
170°- 180°
125"- 130°
160°
185°- 190°
185°-1900
In thigh:
185°-1900