Roasting Guide - Hotpoint RGB508 Use And Care & Installation

Questions and Answers
Is it
necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature a( the
completion of cooking time is recommended.
Temperatures tire shown in Rmts[ing Guide. For
roasts over 8 lbs., check with thermometer at half-
hour intervals after half the time has passed.
Q. Why is my roast crumbling when 1 try to
carve it?
A. Roasts are easier to slice it allowed m coo] 10 to
cut
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 [o 25 minutes per pound
additional time (15 minutes per pound for roasts under
5 pounds,
more time for larger roasts.)
Meat
Tender cuts: rib, high quality sirt~)in
tip, rump or top round'!'
Lamb leg or bone-in shouldcl"'::
<
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
some food poisoning orjymisms nl:iv surv ivc." (Sour-cc:
18
ROASTING
(continued)
A. 1( is not necessary 10 pt"chca( youl" oven
A. Yes. Buy a
Q. Can I seal the sides of
A. Setiling (I1c foil wil I steam [he meat. I.taving

ROASTING GUIDE

Make sure poultry is thawed before rf)as[ing.
Some commercial frozen poultry can be co(ked
Approximate Roasting
oven
Doneness
in Minutes per Pound
25-30
Medium:
35-45
Well [l)ne:
325' 35-40
10 to 15 11)s.
that would help me cook it more evenly?
roast :is ctctl
-
my f'oil "tent" when
roasting a turkey'?
it unsealed allows [hc air to circula[c :md brown
the
Time
x 25
1
30--W
I X-2.?
over 5 lbs.
Kitchen [;uidc. USDA Rc\. .lurw I ')X5. )
in [Ilickncss as possihle,
Internal
Temperature 'l;.
1 '
I 40"- 50( "1"
1 .50" I 60'"
I 70'' -- I
I 40"- I 50" ' " : "
I 50"- I ()()'
70"- I
70"- I M"
70" '-~ I
I 5"- I 25"
In thigh:
I