Roasting Guide - Hotpoint RGB506 Use & Installation Manual

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).
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
The U.S. Department of Agriculture says ÒRare beef is popular, but you should know that cooking it to only 140¡F. means
some food poisoning organisms may survive.Ó (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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ROASTING GUIDE

Oven
Temperature Internal Temperature ¡F.
325¡ Rare (140¡Ð150¡ )
Medium (150¡Ð160¡)
Well Done (170¡Ð185¡)
325¡ Rare (140¡Ð150¡ )
Medium (150¡Ð160¡)
Well Done (170¡Ð185¡)
325¡ Well Done (170¡Ð180¡)
325¡ Well Done (170¡Ð180¡)
325¡ To Warm (115¡Ð125¡)
325¡ Well Done (185¡Ð190¡)
350¡ Well Done (185¡Ð190¡)
In thigh:
325¡ Well Done (185¡Ð190¡)
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow directions
given on package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs.
24Ð35
35Ð39
39Ð45
21Ð25
25Ð30
30Ð35
35Ð45
35Ð45
18Ð23 minutes per pound (any weight)
3 to 5 lbs.
35Ð40
35Ð40
10 to 15 lbs.
16Ð22
6 to 8 lbs.
18Ð25
25Ð31
31Ð33
20Ð23
24Ð28
28Ð33
30Ð40
30Ð40
Over 5 lbs.
30Ð35
Over 15 lbs.
12Ð19