Hotpoint RGB506 - Manual (Page 18)

Oven Approximate Roasting Time
Type Temperature Internal Temperature ¡F. in Minutes per Pound
Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality 325¡ Rare (140¡Р150¡ ) 24Р35 18Р25
sirloin tip, rump or top round* Medium (150¡Р160¡) 35Р39 25Р31
Well Done (170¡Р185¡) 39Р45 31Р33
Lamb leg or bone-in shoulder* 325¡ Rare (140¡Р150¡ ) 21Р25 20Р23
Medium (150¡Р160¡) 25Р30 24Р28
Well Done (170¡Р185¡) 30Р35 28Р33
Veal shoulder, leg or loin* 325¡ Well Done (170¡Р180¡) 35Р45 30Р40
Pork loin, rib or shoulder* 325¡ Well Done (170¡Р180¡) 35Р45 30Р40
Ham, precooked 325¡ To Warm (115¡Р125¡) 18Р23 minutes per pound (any weight)
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325¡ Well Done (185¡Р190¡) 35Р40 30Р35
Chicken pieces 350¡ Well Done (185¡Р190¡) 35Р40
In thigh: 10 to 15 lbs. Over 15 lbs.
Turkey 325¡ Well Done (185¡Р190¡) 16Р22 12Р19
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
The U.S. Department of Agriculture says ÒRare beef is popular, but you should know that cooking it to only 140¡F. means
some food poisoning organisms may survive.Ó (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per pound
additional time (15 minutes per pound for roasts under
5 pounds, more time for larger roasts). Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow directions
given on package label.