Roasting Guide - Hotpoint RK962G Use And Care Manual

Roasting Guide

Roasting
1.
Position oven shelf at B for small
roasts (3 to 7 pounds) 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
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing. )
Type
Meat
rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Ham, precnoked
Ham, raw
*For boneless rolled roasts over 6-inches
thick. add 5 to 10 minutes per pound to
times given ab(]ve.
Chicken or Duck
Chicken pieces
Turkey
24
3. Remove fat and drippings as
necessary. Baste as desired.
4. Standing time recommended
for roasts i~10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
increase in temperature, if desired,
remove the roast from the oven
when its internal temperature is 5°
to 10°F. less than temperature
shown on the Roasting Guide.
Oven
Temperature Doneness
325°
Medium:
Well Done:
325° Rare:
Medium:
Well Done:
325° Well Done:
Well Done:
325"
To Warm:
325" Well Done:
325° Well Done:
350° Well Done:
Well Done:
325°
5. Frozen roasts can be
conventionally roasted bv adding
10 to 25 minu~es addition~l time~er
pound to times given in guide for
refrigerated roasts (10 minutes
additional time per pound for
roasts under 5 pounds, more time
for larger roasts. ) Defrost poultry
before roasting.
Approximate Roasting Time
in Minutes oer Pound
3 to 5 Ibs. 6 to 8 Ibs.
24-30
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.
17-20
20-30
3 to 5 Ibs. Over 5 lbs.
30-35
35-40
35-40
Over 15 Ibs.
10 to 15 lbs.
15-20
20-25
Internal
1300-140"
150°- 160°
170°-1850
130°-1400
150°- 160°
170°-1850
170°-1800
170°- 180°
125°- 130°
1700
185"- 190°
185°- 190°
In thigh:
185°-1900