Hotpoint RB787 Use And Care Manual page 21

Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended
not use a probe while cooking.
Temperatures are shuwn in the Roasting Guide.
at half-hour intervals after ha] f the cooking time
has passed.
carve it:)
A. Ro:ls(s arc easier to slice if allowed to coot 10 to
Type
—
Tender
sirloin 1 ip. rLInlp or [op roun(i:;:
Poultry
Chicken or [~LIc'k
Chicken picccs
Turkey
:
' For boneless I'ollcd roasts ()\' Cl" 6
~
U. S. Dcnar(nlcn( of'
ROASTING GU~E
Temperature
Rare:
Medium:
Rare:
Well Done:
Well
Well Dollc:
Well
Q. Do I need to preheat my oven each time I cook a
r o a s t o r p o u l t r y ?
A. is rarely necessary to preheat your oven. Preheat
only for very small roasts, which cook a short
length of time.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. roast as even in thickness as possible,
Q. Can 1 seal the sides of my foil "tent" when
roasting a turkey'?
A. Sealing the foil will stetim the meat. Leaving it
the melt.
Approximate Roasting Time
in Minutes per Pound
to 6 to 8
5
30-40"
Over
3
35–40
over 15 Ibs.
10 to 15 lbs.
Internal
Temperature 'F.
1400-1 500";"
1500-1 60°
1700-1 85°
-
I 400 I soo"i"
-
1 500 I 600
1700-1 85°
I 700-1800
1700-1800
I I 50–1 200
5
1850-1900
1 85°– I 900
In thigh:
I 85°–1900
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