Hotpoint RGB747GER - Manual (Page 19)

Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook a
meat thermometer?
roast or poultry?
A. Checking the finished internal temperature the
A. It is unnecessary preheat your oven.
completion of cooking time is recommended. Q. When buying a roast, are there any special tips
Temperatures are shown in Roasting Guide. For that would help me cook it more evenly?
roasts over lbs., check with thermometer
hour intervals after half the time has passed.
A. Yes. Buy roast as even in thickness as possible,
or buy rolled roasts.
Q. Why is my roast crumbling when I try to
Q. Can I seal the sides of my foil “tent” when
carve it?
roasting a turkey?
A. Roasts are easier to if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
A. Sealing the foil will steam the meat. Leaving it
cut across the of the meat.
unsealed allows the air to circulate and brown
the meat.
Type
Meat
Tender cuts; rib, high sirloin
rump or top
Lamb bone-in shoulder+
Pork loin, rib or
precooked
Poultry
Chicken
Duck
Chicken
Turkey
ROASTING GUIDE
Oven
325°
325°
3500
Doneness
Rare:
Medium:
Well Done:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to lbs.
24-35 18-25
35–39
3945
21-25 20-23
25-30
3545
18-23 minutes per pound (any weight)
3 to 5 Ibs. Over 5 Ibs.
35–40 30-35
10 to 15 Ibs. Over 15 Ibs
16-22
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
boneless rolled roasts over thick, 5 to I () minutes pound to times given
*The U.S. Department Agriculture says beef is popular, but you should know that cooking it to only 140°F. means
poisoning organisms survive.” (Source: Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
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