GE 681131692212, 122518 manual Cooking Guide, Determining Meat Doneness

COOKING GUIDE

DETERMINING MEAT DONENESS

It is recommended that you use a meat thermometer to determine doneness when cooking meat and poultry. Insert the thermometer into the center of the thickest portion of the meat. Cook until temperature for desired doneness is reached.

MEAT	RARE	MEDIUM	WELL DONE
BEEF	140°F	160°F	170°F
PORK	*	160°F	170°F
LAMB	140°F	160°F	170°F
SMOKED HAM	*
Cook before eating			160°F
Fully cooked			140°F
POULTRY	*
RoastingChicken			180°F
Turkey			180°F

*Rare pork, ham or poultry is not recommended.

ROASTING MEATS AND POULTRY

Tender cuts of meat are best suited for roasting. The time guide below is for use with tender cuts such as from the sirloin area. Less tender cuts of meat should be slow cooked in liquid. Times indicated below are approximate and should be used as a guideline only.

MEAT	WEIGHT (LBS.)		TEMP.	MIN./LB.
BEEF ROASTS
StandingRib	4	– 6	325°F	17 to 21
SirloinTip	3	– 5	350°F	17 to 21
Tenderloin	31⁄2 – 4		450°F	7 to 10
Pot Roast	4	– 6	300°F	26 to 34
CornedBeef	31⁄2 – 4		300°F	15 to 17
LAMB
Leg	5	– 8	350°F	20 to 22
Shoulder,boneless	3	– 4	350°F	20 to 22
PORK
Loin Roast	3	– 5	350°F	21 to 26
Shoulder	4	– 6	350°F	30 to 34
Chops	4	– 5	325°F	15 to 17
Country-Style Ribs	8 – 10		450°F to brownand…
			…then decrease temp. to 250°F	15 to 17
SMOKED HAM
Bone-in	10	– 15	325°F	17 to 21
Boneless	8 – 12		325°F	15 to 17
Fullycooked	5 – 10		325°F	13 to 24
VEAL
Loin	4	– 6	325°F	26 to 30
Shoulder	3	– 5	325°F	26 to 30
POULTRY
Chicken, whole	31⁄2 – 5		350°F	13 to 15
Chicken, whole	6	– 8	350°F	15 to 17
Chicken, pieces	6	– 8	350°F	7 to 9
Turkey, prebasted	10	– 14	375°F	12 to 15
Turkey, prebasted	14	– 22	375°F	13 to 15
Turkey, fresh	10	– 14	350°F	15 to 17

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