Roasting Guide - Hotpoint RJ742GJ Use And Care Manual

Roasting Guide

Roasting
1. Position oven shelf at B for
small-size roasts (3 to 7 Ibs.) 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 (on ovens so equipped) for
more accurate doneness. Control
signals when food has reached set
temperature. (Do not place probe
in stuffing. )
Meat
Tender cuts; rib, high quality sirloin tip,
rump or top round*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.
3. Remove fat and drippings as
necessary. Baste as de;irej.
4. Stinding time recommended
for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
rise, if desired, remove roast from
oven at 5° to 10°F. less than
temperature in the guide.
Oven
Temperature
Doneness
325"
Rare:
Medium:
Well Done:
325°
Rare:
Medium:
Well Done:
325° Well Done:
325° Well Done:
325°
To Warm:
325° Well Done:
Well Done:
Well Done:
325° Well Done:
14
5. Frozen roask can be
conventionally roasted by adding
10 to 25 minutes per pound more
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 Pound
3 to 5-lbs. 6 to 8-lbs.
24-30 18-22
30-35 22-25
35-45 28-33
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 15-lbs.
20-30 17-20
3 to 5-lbs. Over 5-lbs.
35-40 30-35
35-40
10 to 15-lbs.
Over 15-lbs.
20-25
15-20
Internal
Temperature 'F
130°-1400
150°-1600
170°-1850
130°-140"
150°-1600
170°-1850
170°-1800
170°-1800
125°-1300
170"
185°-1900
185°-1900
In thigh:
185°-1900