GE HOTPOINT RS622GN, Инструкция по эксплуатации

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Roasting Guide
1. Position oven shelf at B for 3. Remove fat and drippings as
5. Frozen can be
small-size roasts to 7
Baste as desired.
conventionally roasted by adding
and at A for larger
2. Place meat fat-side-up, or poultry
breast-side-up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff
until
just before roasting.
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)
Meat
Tender cuts; rib, high quality sirloin tip,
rump or
round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham,
*For boneless rolled roasts over 6-inches
thick, add 5 to 10 minutes per pound to
times given above.
Poultry
Chicken Duck
Chicken pieces
4. time recommended
for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
to compensate for temperature
rise, if desired, remove the roast
from the oven when the roast’s
internal temperature is 5° to
less than temperature shown in the
Roasting Guide.
Oven
Temperature
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:
10 to 25 minutes additional time
per pound to times given in guide
for refrigerated roasts (10 minutes
additional time per pound for
roasts under 5 pounds, more time
for larger roasts). Defrost poultry
before roasting.
Approximate Roasting Time
in Minutes per
3
6 to 8 Ibs.
24-33
18-22
35-39 22-29
4045 30-35
21-25
20-23
25-30 24-28
30-35
28-33
35-45
30-40
3545 30-40
17-20 minutes per pound (any weight)
Under 10 Ibs. 10 to Ibs.
27-35
24-27
3 to 5 Ibs.
Over 5
35-40 30-35
3540
10 to Ibs. Over Ibs.
20-25 15-20
Internal
Temperature
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170”-180°
170°-1800
115°-1250
170°
185°-1900
185°-190”
In
185°-1900
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