Hotpoint RB754N, Use & Care Manual, Page: 18 / 32

(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 a
meat thermometer?
roast or poultry?
A. Checking the finished internal temperature
A. is rarely necessary to preheat your oven; only
the completion cooking time is recommended.
very small roasts, which cook a short
Temperatures are shown in the Roasting Guide.
time.
For roasts over 8 pounds, check with thermometer
Q. When buying a roast, are there any special tips
at half-hour intervals after half the time has passed.
that would help me cook it more evenly?
Q. Why is my roast crumbling when I try to
A.
Yes. Buy roast as even in thickness possible,
carve it?
or
buy rolled roasts.
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Q. Can seal the sides of my foil when
Be sure to cut across the grain of the meat.
roasting a turkey?
A.
Sealing
the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the
Meat
Tender cuts; rib. high quality sirloin
tip, rump top round*
Lamb or bone-in shoulder*
Veal shoulder, or loin*
Pork loin, rib or shoulder*
precooked
Poultry
Chicken or Duck
Chicken pieces
ROASTING
Oven
Temperature
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:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 lbs.
24-33
I 8-22
22-29
4045
21-25
20-23
25-30
24-28
3545
30-40”
3545
30-40”
17-20
per pound (any weight)
3
to
5 lbs. Over 5
Ibs.
3540
30-35
3540
10 to
15 Ibs. Over 15 Ibs.
*For boneless rolled roasts over 6 inches thick, add 5 to I () minutes per pound to times
Internal
temperature
1400
-
1
500
-
1600”
I 700
-
1 85°
500
1
”
1500-1600”
1700-1
170”-1800”
I 700
-
1800
11 5°– 125°
I 85°-1900
I
900
thigh:
1 85°–1900
U.S. Department Agriculture says “Rare beef is popular, but you should know cooking it only
food poisoning organisms survive.” (Source: Safe Food Book.
Kitchen Guide. USDA Rev. June
18