| Hotpoint RGB744GEJ, RGB746GEJ

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s..” ,7	~GR+- ~- ;::$-,: ?	Roastingis cookingby dry heat.
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::	w	Tendermeat or poultry can be
—:		roasted uilcoveredin your oven.
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,—:%$A, Roastingtemperatures, which
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.		spatteringto a minimum. When
—------i		roasting, it is not necessary to sear,

baste, cover, or add water to your meat. Roastingis easy,just follow these steps:

Step 1. Position ovenshelf at sec;nd from bottom position (B) for small size roast (3 to 5 lbs.) and at bottom position (A) for larger roasts.

Step 2: Check weightof roast. Place meat fat-side-upor poultry breast-side-upon roastingrack in a shallowpan. The melting fiatwill bastethe meat. Selecta pan as close to the size of meat as possible. (Broilerpan with rack is a good pan for this.)

Step 3: firn OVEN SET to BAKE and OVEN TEMP to desired temperature. Check the Roasting

Gu;de for temperaturesand - approximatecookingtimes.

Step 4: Most meatscontinueto cook slightlywhilestandingafter being removedfrom the oven. For rare or mediuminternaldoneness, you may wish to removemeat from the ovenjust beforeit is done if it is

to stand 10to 20 minuteswhile you -...=—. =W... - makegravyor attendto other foods.

If no s~nding is planned, cook meat to suggestedtemperature.

mozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing,but allow 15to 25 minutes per pound additionaltime (15 minutes per pound for roastsunder 5 pounds, more time for larger roasts).

Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfullywithout thawing. Followdirections given on packer’slabel.

Type

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Vealshoulder, leg or loin+

Pork loin. rib or shoulder*

‘I~nI,pre-cooked

-iam, raw

Oven		Approxin]ateRoastingTime
Temperature	Doneness	in Minutes per Pound
		3 tO5-lbs.	6 to 8-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
	WellDone:	30-35	28-33
325°	Well Done:	35-45	30-40
325°	Well Done:	35-45	30-40
325°	To Warm:	17-20minutes per lb. (any weight)
		Under 10]bs.	10to 15-lbs.
325”	Well Done:	27-35	24-27

Internal

Temperature“F

130°-1400 150°-1600 170°-1850

170°-1800

170°-180°

115°-1250

170°

‘For boneless rolled roasts over 6-inches hick, add 5 [o 10minu[cs pcr lb. to times iven above.

Poultry

chicken or Duck ~hicken picccs

rurkcy

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		3 to 5-!bs.	Over 5 Ibs.
325°	WellDone:	35-40	30-35	185°-1900
375°	Well Done:	30-35		185°-1900
		10 to 15-lbs.	Over 15lbs.	In thigh:
325°	Well Done:	18-23	15-20	18s0-1900

Hotpoint RGB744GEJ, RGB746GEJ warranty

Models: RGB744GEJ RGB746GEJ