![Hotpoint RGJ534GEP Use And Care Manual Download Page 13](http://html1.mh-extra.com/html/hotpoint/rgj534gep/rgj534gep_use-and-care-manual_2167479013.webp)
Roasting Guide
high
Veal
shoulder*
pn-cooked”
Ham,
OVCI
-
() inches
5 1 () minutes
given
Poultry
I)
Temperature
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 Dune:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs.
6 8 Ibs.
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 (any weight)
Under 10 Ibs.
10 to 15 Ibs.
27-35
24-27
3 to 5 Ibs.
Over 5 Ibs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 Ibs.
18-25
15-20
Internal
“F
140°
150°-160”
170°-[85”
130”- 140”
150”- 160°
I 85°
1700-1
1 80°
115°-125”
185°-1900
185°-1900
In
185°-1900
13
Summary of Contents for RGJ534GEP
Page 21: ...Notes 21...
Page 22: ...Notes 22...