Roasting Guide - Hotpoint RGB751GEL Use And Care Manual

Roasting
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

Meat
Tender cuts; rib, bigh quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
*For boneless rolled roasts over 6-inches
thick, add 5 to 10 minutes per lb, to times
given above.
Poultry
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: Push BAKE button and
turn SET knob until desired
temperature is displayed. Check the
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:
325° Well Done:
375° Well Done:
325° Well Done:
13
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven.
Standing 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°FJess than
temperature on guide.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15 to 25 minutes
per pound additional time (15
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 directions given
on packer's label.
Approximate Roasting Time
in Minutes per Pound
3 to 5-lbs. 6 to 8-lbs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35
28-33
35-45 30-40
35-45 30-40
17-20 minutes per lb. (any weigbt)
Under 10 Ibs.
10 to 154bs.
27-35
24-27
3 to 5-Ibs. Over 5 Ibs.
3540
30-35
30-35
10 to 15-Ibs.
Over 15 Ibs.
18-25
15-20
Internal
Temperature "F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170"- 180°
170°-1800
115°-1250
170°
185°-1900
185°-1900
In tbigb:
185°-1900