Hotpoint RF725GP - Manual (Page 20)

Roasting Guide
Type
Meat
cuts beef; rib, high quality
sirloin tip, rump top round*
Lamb or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
precooked
Ham,
*For boneless rolled roasts over 6
inches thick,
5 to 10 minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes Pound
3 to 5 Ibs. 6 to 8 lbs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
17-20 minutes per pound (any weight)
Under 10 lbs. 10 to 15 lbs.
20-30
3 to 5 lbs. Over 5 Ibs.
35-40 30-35
35-40
10 to 15 Ibs.
Over 15 lbs.
18-25 15-20
Internal
Temperature
140°- 1500
50°- I
170°- 1 85°
140°- 150°
150°- 1600
1700-1
I 70°- I 800
1700-1800
115°-1250
1700
1 85°- 1900
85°- 1
In thigh:
85°-1900
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