Hotpoint RF725GP Manuel d'utilisateur télécharger pdf (Page 20)

Roasting Guide

Type

Meat

Tender

cuts of beef; rib, high quality

sirloin tip, rump

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°

350°

325°

Doneness

Rare:

Medium:

Well Done:

Rare:

Medium:

Well Done:

To Warm:

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

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

85°- 1

90°

In thigh:

85°-1900

1 2 ... 15 16 17 18 19 20 21 22 23 24 25 ... 31 32

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Hotpoint RF725GP Manuel d'utilisateur Page 20

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