Hotpoint RF725GP - Roasting Guide

Roasting Guide
Type
Meat
Tender cuts of beef; rib, high quality
sirloin tip, rump
or top round*
Lamb
leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham,
raw
*For boneless rolled roasts over 6
inches thick,
add 5 to 10 minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
rem~erature
325°
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 Der 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
17-20
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
‘F.
140°- 1500
1 50°- I 60°
170°- 1 85°
140°- 150°
150°- 1600
1700-1
85°
I 70°- I 800
1700-1800
115°-1250
1700
1 85°- 1900
I 85°- 1 90°
In thigh:
I 85°-1900
20