Hotpoint RGB528, RGB628, RGB535, RGB533, RGB532 Roasting Guide, Questions and Answers, Frozen Roasts

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ROASTING

(continued)

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. Temperatures are shown in Roasting 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 I try to carve it?

A. Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a roast or poultry?

A. It is not necessary to preheat your oven.

Q. When buying a roast, are there any special tips that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil “tent” when roasting a turkey?

A. Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown the meat.

ROASTING 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).

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.

 

Oven

 

Approximate Roasting Time

Internal

Type

Temperature

Doneness

in Minutes per Pound

 

Temperature °F.

 

 

 

 

 

 

Meat

 

 

3 to 5 lbs.

6 to 8 lbs.

 

Tender cuts; rib, high quality

325°

Rare:

24–35

18–25

140°–150°†

sirloin tip, rump or top round*

 

Medium:

35–39

25–31

150°–160°

 

 

Well Done:

39–45

31–33

170°–185°

Lamb leg or bone-in shoulder*

325°

Rare:

21–25

20–23

140°–150°†

 

 

Medium:

25–30

24–28

150°–160°

 

 

Well Done:

30–35

28–33

170°–185°

Veal shoulder, leg or loin*

325°

Well Done:

35–45

30–40

170°–180°

Pork loin, rib or shoulder*

325°

Well Done:

35–45

30–40

170°–180°

Ham, precooked

325°

To Warm:

18–23 minutes per pound (any weight)

115°–125°

 

 

 

 

 

 

Poultry

 

 

3 to 5 lbs.

Over 5 lbs.

 

Chicken or Duck

325°

Well Done:

35–40

30–35

185°–190°

Chicken pieces

350°

Well Done:

35–40

 

185°–190°

 

 

 

10 to 15 lbs.

Over 15 lbs.

In thigh:

Turkey

325°

Well Done:

16–22

12–19

185°–190°

 

 

 

 

 

 

*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 “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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Contents Your Range Save time and money Before you request service… Help US Help YOU…Read this guide carefully Write down the model and serial numbersWhen You Get Your Range If YOU Need ServiceImportant Safety Instructions Using Your Range Surface Cooking Do not leave any items on the cooktop Baking, Broiling and Roasting Cleaning Your RangeSave These Instructions Features of Your Range Standard Twin BurnersSee Surface Burner Control KnobsOven Control Knob Oven Shelf SupportsClock and Timer Lighting Instructions for Electric Ignition Models HOW does this Cooktop Compare To Your OLD ONE?Surface Cooking Before Lighting a Burner To Light a Surface BurnerAfter Lighting a Burner On ranges with sealed burnersHow to Select Flame Size Top-of-Range CookwareUsing Your Oven Before Using Your OvenPower Outage Lighting Instructions for Standing Pilot ModelsOven Shelves Shelf PositionsOven Vents Oven MoistureHow to Set Your Range for Baking Pan PlacementBaking PreheatingBaking Guides Cookies Aluminum FoilPies CakesAdjust the Oven Thermostat Do IT YourselfDual Shelf Cooking RoastingUse of Aluminum Foil Questions and Answers Why is my roast crumbling when I try to carve it?Roasting Guide Frozen RoastsShould I salt the meat before broiling? Why are my meats not turning out as brown as they should?Broiling Broiling Guide Ground BeefCare and Cleaning Sealed Burner Assemblies on some modelsStandard Twin Burners on some models Remove the grates and lift out the drip pansOven Bottom Burner GratesCooktop Surface Oven Light Bulb on some models Control Panel and KnobsRemovable Broiler Drawer on some models Broiler Pan and GridOutside of door Lift-Off Oven DoorPorcelain Oven Interior Oven bottom has a porcelain enamel finish Oven Air Vents Installation Instructions For Your SafetyImportant Safety Instructions General Provide Adequate GAS Supply Connect the Range to GAS IMPORTANT-Please read carefully Electrical RequirementsExtension Cord Cautions Electrical Connections Seal the Openings Electric Ignition Models Yellow flamesTo remove the oven bottom To remove the broiler drawer⁄ 8 ″ QUESTIONS? Before YOU Call for SERVICE… Problem Possible CauseDo It Yourself section We’ll Be There Warranty

RGB501, RGB528, RGB508, RGB524, RGB526 specifications

Hotpoint, a brand known for its innovative kitchen appliances, has recently introduced several new gas range models: the RGB628, RGB535, RGB533, RGB532, and RGB530. These ranges combine functionality with contemporary design, making them an ideal addition to any home.

The Hotpoint RGB628 features a spacious cooking surface with five burners, allowing for versatile meal preparation. It incorporates a powerful 17,000 BTU burner, ideal for boiling water rapidly or searing meats. Additionally, the range comes equipped with a large oven capacity, suitable for baking multiple dishes simultaneously. Its built-in broiler provides high-temperature cooking, ensuring perfectly browned meats and casseroles.

The RGB535 model is designed with energy efficiency in mind. It features an advanced ignition system that provides a reliable spark for consistent ignition of the burners. This model also offers a self-cleaning oven option, making maintenance simpler for busy families. It has a sleek stainless steel finish that not only enhances its aesthetic appeal but also ensures durability and ease of cleaning.

Moving to the RGB533, this model emphasizes user convenience with its easy slide-out shelves that allow for smooth loading and unloading of your dishes. It also has an optional convection cooking feature that enhances the cooking experience by promoting even heat distribution for perfectly baked goods. The RGB533 also includes a built-in temperature probe that ensures precise cooking, taking the guesswork out of your culinary creations.

The RGB532 stands out for its compact design, ideal for smaller kitchens without sacrificing functionality. Despite its size, it boasts a full-width oven that accommodates various cooking needs. The model also features a continuous grates design, enabling easier movement of pots and pans across the burners.

Lastly, the RGB530 is a budget-friendly choice that doesn’t compromise on quality. It comes with basic yet essential features, making it great for first-time home chefs. With its four burners and a spacious oven, it allows users to prepare a variety of dishes efficiently.

All these Hotpoint models come equipped with safety features such as a flame failure device, ensuring peace of mind while cooking. With their variety of options, advanced features, and user-friendly designs, the RGB628, RGB535, RGB533, RGB532, and RGB530 are remarkable additions to the cooking landscape, catering to diverse culinary needs and preferences. Whether you are an experienced chef or just starting out, Hotpoint delivers versatility, efficiency, and quality in each of these gas ranges.
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