Hotpoint RGB747GER Roasting Guide, Questions and Answers, Approximate Roasting Time

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 unnecessary 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

				Oven
Type				I’emperaturc	Doneness
Meat					Rare:
Tender cuts; rib, high		quality sirloin	325°
tip, rump or top round”t					Medium:
			325°		Well	Done:
Lamb	leg or bone-in	shoulder+			Rare:
					Medium:
			325°		Well	Done:
Veal shoulder, leg or loin”~					Well	Done:
Pork loin, rib or shouldert			325°		Well	Done:
Ham,	precooked		325°		To Warm:
Poultry
Chicken or Duck			325°		Well	Done:
Chicken pieces			3500		Well	Done:
Turkey				325”	Well	Done:

Approximate Roasting Time

in Minutes per Pound

3 to 5 Ibs.	6 to 8 lbs.
24-35	18-25
35–39	~L3 ]
3945	3 1–33
21-25	20-23
25-30	~4–2R
30–35	28-33
3545	3040
3545	3040”

18-23minutes per pound (any weight)

3 to 5 Ibs.	Over 5 Ibs.
35–40	30-35
35$40	Over 15 Ibs
10 to 15 Ibs.
16-22	12-19

Internal

temperature ‘F.

400-1 SO”* 50°–1600 700-1 85° 400 -1500 * 50°–1600 700 -1850 700-1800 700-1800 11 50–1 25°

185°–1900 185°-1900

In thigh:

185°–1900

‘tFor boneless rolled roasts over 6 inches thick, add 5 to I () minutes pcr 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 rntry survive.” (Source: Sat’e Food Book. Your Kitchen Guide. USDA Rev. June 1985. )

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