Hotpoint RB731 - Page 27

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, I>ositi{jllOlen sheif a{ B for small-size roasts (3 to 7 lbs.) and aI
4.
Standing time recommended for roasts is 10 to 20 min. to
K.X>’ ,1 iOJ-]argcr roasts.
allow roast to firm up and make it easier to carve, it will rise
-i IJl:ic. Illc:lt f:lt side up or
~tOUI\Iy breast-side up on broiler Pan
-.
about 5° to 10° internal temperature; to compensate for tempera-
4%%%’other SIUII1OMIpan with trivet. Do not cover. Do not stuff
cure rise, if desired, remove roast from oven at 5° to 10° less than
$=-$$%uitrj’unti] Just ”bei”oreroasting. Use meal thermometer, for
temperature on chart.
]ilorc accurate doneness. (Do not place thermometer in stuffing. )
5. Frozen roasts can be conventionally roasted by adding 10 to 25
3. Rcmo~’efat and drippings as necessary. Baste as desired. -
min. per pound more time than given in chart for rcfrige~atcd.
.—
Type
\!
c:! [
TenderCUM: rib, highqualit}!
sirloin
tip, rump or top round*
l.nmb Legor bone-inshouider*
Vealshoulder.legor loin*
Pork loin, rib or shoulder*
}iam.pre-cooked
I-1am,raw
Oven
Temp.
325°
325°
325°
325°
325°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
WellDone:
WellDone:
Well Done:
To Warm:
WellDone:
(10 min. per lb. for roasts under 5-lbs,) Defrost poultry before
roasting.
Approximate Roasting Time,
in Minutes per Pound
1
3 to 5-lbs.
24-30
30-35
35-45
21-25
25-30
30-35
35-45
35-45
10reins, per lb,
Under 10-lbs.
20-30
*For bonelessrollcdroasts o\er 6-in. thick, add 5 to 10min. per lb. to timesgivenabove..
I B
P(}uitrj
I 3 to 54bs.
Chickenor Duck
325°
Well Done:
35-40
Chickenpicccs
375°
WellDone:
35-40
10 to 15-lbs.
Turkey
I
325°
I
Well Done:
I
20-25
6
to $-lbs.
18-22
22-25
28-33
20-23
24-28
2g-33
30-40
30-40
Iyweight)
10
to 15-lbs.
17-20
Over
5 Ibs.
30-35
Over 15-lbs.
15-20
Internal
Temp. 0F
130°-1400
150°-1600
170°-1850
I30°-1400
150°-1600
1700-185°
170°-1800
170°-1800
1250-130°
160°
185°-1900
185°-1900
In thigh:
185°-1900
I
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