Hotpoint RB787, Инструкция по использованию и уходу

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Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking finished internal temperature at
the completion cooking time is recommended
not use probe while cooking.
Temperatures are in the Roasting Guide.
over with thermometer
at intervals the cooking time
has passed.
‘Why is my roast crumbling when I try to
carve
A. to slice allowed to 10 to
them the oven. Be
to of the meat.
Q. I need to preheat my oven each time I cook a
r o a s t o r p o u l t r y ?
A. is rarely necessary to preheat your oven. Preheat
only for very small roasts, which cook a short
length time.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. roast as in thickness as possible,
buy rolled roasts.
Q. 1 seal the sides of my foil “tent” when
roasting a turkey’?
A. Sealing will the meat. Leaving it
the air to circulate and
the
Type
—
Tender
sirloin 1 or
bone-in
Iii) 01
Poultry
Chicken
Chicken
Turkey
‘
~
:
For boneless ()\’ Cl” 6
ROASTING
Temperature
Rare:
Medium:
Rare:
Done:
Well
Well
Well
Well
Approximate Roasting Time
in Minutes per Pound
to
5
6 to 8
30-40”
weight)
3
Over
5
35–40
10 to
over 15
Internal
Temperature
1400-1
1500-1
1700-1 85°
I 400
-
I
1 500
-
I
1700-1
I 700-1800
1700-1800
I I 50–1
1850-1900
1 85°– 900
In thigh:
I 85°–1900
I () minutes above.
U.
heel’ is cooking only
survive.. Guide. USDA Rev. June
21