Hotpoint RGB528GER, RGB628G, RGB528ER ‘-Time, 35-40, 30-35, 10to 15lbs, 16-22, 12-19, Poultry

				‘-Time
			Approximate ~O~Sti~~
		Doneness	in Bfinutes per Pound
Meat	I		3 to5 Ibs.	6 to 8 lbs.
Beef,Tendercuts:rib,highquality	325°	Rare:	24-35	18-25		140°-150°
sirlointip,rumpor topround*		Medium:	35-39	25-31		150°-1600
		WellDone:	39-45	31-33		170°-1850
Lamblegor bone-inshoulder*	325°	Rare:	21.25	20-23		130°-140°
		Medium:	25-30	24-28		150°-1600
Vealshoulder,leg or loin*		WellDone:	30-35	28-33		170°-185°
	325°	WellDone:	35-45	30-40		170°-1800
Porkloin,rib or shoulder*	325°	We]lDone:	35-45	30-40		170°-1800
Ham,precooked	325°	ToWarm:	18-23minutesperpound(any			115°-1250
‘%Forbonelessrolledroastsover6			weight)
inchesthick,add 5 to 10minutes
perpoundto timesgivenabove.
Poultry			3 to 5 Ibs.	over	5 lbs.
Chickenor Duck	325°	WellDone:	35-40	30-35		185°-1900
Chickenpieces	350°	WellDone:	35-40			185°-1900
			10to 15lbs.	over	15lbs.	In thigh:
Turkey	325°	WellDone:	16-22	12-19		185°-1900

.-. ——— ——... —.. ...-------------.-.-—---.-———-——-——-———-———-———-———---..—— — --- , ..— ..— ...——. —...