Roasting Guide - Hotpoint RGC657EH Use And Care Manual

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to sear,
baste, cover, or add water to your
meat. Roasting is easy, just follow
these steps:
Step 1. Position oven shelf at
second from bottom position (B) for
small size roast (3 to 5 lbs. ) and at
bottom position (A) for larger roasts.

Roasting Guide

Type
Meat
sirloin tip, rump or top round*
Lamb leg or hone-in shoulder*
Pork loin, rib or shoulder*
*For boneless rolled masts over 6-inches
thick, add 5 to 10 minutes per lb. to times
given above.
Chicken or Duck
Chicken pieces
Turkey
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. The melting fat will
baste the meat. Select a pan as
close to the size of meat as possible.
(Broiler pan with rack is a good
pan for this.)
Step 3: Turn OVEN TEMP control
to desired temperature. Check the
Roasting Guid> for temperatures
and approximate cooking times.
oven
Temperature Doneness
325° Rare:
Medium:
Well Done:
325°
Rare:
Well Done:
325° Well Done:
325° Well Done:
325° Tu Warm:
325° Well Done:
325° Well Done:
Well Dmm:
325° Well Done:
12
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven, For
rare or medium internal doneness,
you may wish to remove meat from
the oven just before it is done if it is
to stand for 10 to 20 minutes while
you make gravy. You'll find it
easier to carve as well as done to
your liking. If no standing is
planned, cook meat to suggested
temperature.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to 25 minutes
per pound additional time (10
minutes per pound for roasts under
5 pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow direction; given
on packer's label.
Approximate Roasting Time
in Minutes per Pound
6 to 8-lbs.
3 to 5-lbs.
24-30 18-22
30-35 22-25
35-45 28-33
20-23
21-25
25-30 24-28
30-35 28-33
30-40
35-45
30-40
35-45
10 minutes per lb. (any weight)
10 to 15-lbs.
Under 10 Ibs.
20-30 17-20
3 to 5-ibs. Over 5 lbs.
35-40 30-35
35-40
Over 15 Ibs.
10 to 15-lbs.
15-20
20-25
Internal
Temperature "F
-
140°
1300
150°- 160°
170°- 185°
I 30°- 140°
-
I 500 1 60°
-
1700 I 80°
170°- I 80°
125°-1300
185"- 1900
185°- 190°
In thigb: