Roasting Guide
Roasting
1. Position oven shelf at B for
3. Remove fat and drippings as
5. Frozen roasts can be
small-size roasts (3 to 7
) and
necessary. Baste as desired.
conventionally roasted by adding
at A for larger roasts.
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.
probe for more accurate doneness.
Control signals when food has
reached set temperature. (Do not
place probe in stuffing. )
Tender
rib, high quality
tip,
rump top round*
Lamb
bone-in shoulder*
Veal shoulder.
loin*
Pork loin, rib shoulder*
precooked
4. Standing time recommended for
roasts is
to allow roast
to firm up and make it easier to
carve. Internal temperature will rise
about 5° to
to compensate for
temperature rise, if
remove
roast from oven at 5° to
less
than temperature on guide.
Oven
temperature
325”
325°
325°
325°
325°
325°
Doneness
Rare:
Medium:
Well Done:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts. (10 minutes
pound for roasts under 5 pounds.
Defrost poultry before roasting.
Approximate Roasting Time,
in Minutes per
3 to
6 to
24-30
18-22
30-35
22-25
35-45
28-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
10 minutes per pound (any weight)
Under
10 to
20-30
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound times given above.
Internal
Temperature “F
130°-1400
150°-1600
170°-1850
130°- 140°
150°-1600
170°-1850
170°-1800
170°- 180”
125°-1300
160°
185°-1900
185°-1900
thigh:
185°-1900
Summary of Contents for RS778GJ
Page 6: ...Features of Your Grill Griddle Range 6...
Page 38: ...Notes 38...
