Hotpoint RB524 - Page 18

ROASTING
(continued)
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
meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at
A. It is not necessary to preheat your oven.
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
Q. When buying a roas~ are there any special tips
that would help me cook it more evenly?
For roasts over 8 lbs., check with thermometer
at half-hour intexvals after half the cooking time
A. Yes. Buy a roast as even in thickness as possible,
has passed.
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 s~iceif allowed to cool 10 to
A Sealing the foil will steam the meat. Leaving it
20 minutes after removing from oven. Be sure to
unsealed allows the air to circulate and brown
cut across the grain of the meat.
the meat.
ROASTINGGUIDE
Frozen Roasts
Frozen roasts of beef, pork lamb, etc., can be started Make sure poultry is thawedbefore roasting. Unthawed
without thawing, but allow 10 to 25 minutes per
poultry often does not cookevenly. Some umunercial
pound additional time (10 minutes per pound for
fkozenpoultry can be rooked successfully without
roasts under 5 pounds, more time for larger roasts).
thawing.Follow the directionsgiven on the packagelabel.
o
Oven
ApproximateRoastingTime
Internal
Temperatum Doneness
in Minutes per Pound Temperatum ‘F.
,
Meat
Tendercuts;rib,high quality
sirlointip, rumpor topround*
Lamblegor bone-inshoulder”
Veal shoulder,leg or loin*
Porkloi~ ribor shoulder*
Ham,precooked
Pod@
Chickenor Duck
Chickenpieces
Turkev
325°
325°
325°
325°
325°
325°
350°
325°
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
Well Done:
Well Done:
Well
Done:
3t051b*
24-33
35-39
40+5
21-25
25-30
3(L35
35-45
3$45
6to8Ibs.
18-22
22-29
30-35
20-23
X48
2&33
3040
30-40
17-20 minutesper pound (anyweight)
3 to 5 lbs. Over 5 lbs.
35-40 30-35
3540
10to 15lbs.
Over 15 M.
1s25 15-20
140°-1500’#’
150°–1600
170°-1850
140°-1500t
150°-1600
170”-185°
170°-1800
170°-1800
115°-1200
185°-1900
185°-1900
In tldglx
185°-1900
I 1
1
*For&eless rolledroastsover6 inchesthick,add 5 to 10minutesperpoundto timesgivenabove.
tThe 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 may survive.” (Source: Safe Food Book. Your I@@ Gu
.
ide. USDA
Rev.June 1985.)
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