GE JTP10GS warranty Roast~G Gu~E, Questions and Answers

ROASTmG

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Questions and Answers

Q. Is it necessary to check for doneness with a meat thermometer?

A. Checking the finished internal temperature at the completion of cooking time is recommended. Temperatures are shown in the Roasting Guide. For roasts over 8 pounds, check with thermometer at half-

hour intervals after half the cooking time has passed.

Q. Why is my roast crumbling when I try to carve it?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a roast or poultry?

A.It is unnecessary to preheat your oven.

Q.When buying a roast, are there any special tips that would help me cook it more evenly?

‘.Yes. Buy a roast as even in thickness as possible, or by rolled roasts.

Q.Can I seal the sides of my foil “tent” when roasting a turkey?

‘“ Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.

ROAST~G GU~E

		Oven
~pe		Temperature	Doneness
Meat	325°
Tender cuts; rib, high quality			Rare:
sirloin tip, rump or top round*			Medium:
Lamb leg or bone-in shoulder*	325°		Well Done:
			Rare:
			Medium:
Veal shoulder, leg or loin*	325°		Well Done:
			Well Done:
Pork loin, rib or shoulder*		325”	Well Done:
Ham, precooked	325°		To Warm:
Poultry
Chicken or Duck	325°		Well Done:
Chicken pieces	350°		Well Done:
Turkey	325°		Well Done:

Approximate Roasting Time		Internal
in Minutes ~er Pound		Temperature ‘F.
3 to 5 lbs.	6 to 8 lbs.
2633	18-22	140°–1500t
35-39	22-29	150°–1600
40-45	30-35	170°–1850
21-25	20-23	140°–15007
25-30	24-28	1500–1 60°
30-35	28-33	170°–1850
35-45	3040	170°–1800
3545	3040	170°–1800
17–20minutes per pound (any weight)		115°–1200
3 to 5 lbs.	Over 5 lbs.
35-40	30-35	185°–1900
3540		185°–1900
10 to 15 lbs.	Over 15 lbs.	In thigh:
18–25	15-20	185°–1900

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

~The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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