Hotpoint RB524J, RA513J, RA511J, RS42J, RS47GJ, RS46J, RB536J, RB532GJ, RB525J, RB525GJ In thig!l

just before roasti~]g.Use meat probe for more accurate doneness. Control signals when foodhas reached set temperature. (Do not place probe in stuffing.)

temperaturerise, if desired, remove Ioastfrom oven at5°t0100F. less than temperature orIguide.

Type

Meat

Tender cuts; rib, highquality Sii lointip, rump or top roundy

Lamb Leg or bone-in shoulder*

Vealshoulder, leg or loin*

Pork loin, rib or sh[julder*

Ham, precooked

Ham, raw

Oven			ApproximateRoastingTime,
Temperature		Doneness	in Minutes per Wund
			3 to S-lbs.	6 to $-lbs.
325°		Rare:	24-30	18-22
		Medium:	30-35	22-25
		WellDone:	35-45	28-33
325°		Rare:	21-25	20-23
		Medium:	25-30	24-28
		Well Done:	30-35	28-33
325°		WellDone:	35-45	30-40
325°	;	WellDone:	35-45	30-40
325°		To Warm:	10minutesper pound (anyweight)
			Under 10-lbs.	10to 15-Ibs.
325°		Well Done:	20-30	17-20

Internal

Temperature‘F

130°-1400 150°-160”170°-1850130°-1400150”-160°170°-1850170’-180°1700-180°125°-1300

160°

*For boneless rolled roastsover 6-inches thick, add 5 to 10minutesper pound to times given above.

Poultry			3 to 5-]bs.	Over 5-lbs.
:hicken or Duck	325°	Well Done:	35-40	30-35
:hicken picccs	375”	Well Done:	35-40
			lo tO 15-Ibs.	Over M-lbs.
rurkey	325°	Well Done:	20-25	15-20

1850-190° 185°-190°

In thig!l:

185°-190°