GE JB571GM, JB570GM, JBP29G, MNU106 manual Roastinggu~E, Questions and Answers

Questions and Answers

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

A. Checking the finished intemd temperature at the completion of cooking time is recommended. Temperatures are shown in the Roasting Guide section. For roasts over 8 lbs., 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 them from the 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?

A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.

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

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

ROASTINGGU~E

	Oven		ApproximateRoastingTime		Internal
~pe	Temperature	Doneness	in Minutes per Pound		Temperature ‘F.
Meat			3 to 5 lbs.	6 to 8 lbs.
Tender cuts; rib, high quality	325°	Rae:	2633	18-22	140°–1500t
sirloin tip, rump or top round*		Medium:	35-39	22-29	150°–1600
	325°	Well Done:	40-45	30-35	170°–1850
Lamb leg or bone-in shoulder*		Rare:	21-25	20-23	140°–1500T
		Medium:	25–30	2&28	150°–1600
	325°	Well Done:	30-35	28-33	170°–1850
Veal shoulder, leg or loin*		Well Done:	3545	30-40	170°–1800
Pork loin, rib or shoulder*	325°	Well Done:	3545	30-40	170°–1800
Ham, precooked	325°	To Warm:	17–20minutesperpoand(anyweight)		115°–1250
Podtry	325°		3 to 5 lbs.	Over 5 lbs.
Chicken or Duck		Well Done:	35-40	30-35	185°–1900
Chicken pieces	350°	Well Done:	35-40		185°–1900
			10 to 15 lbs.	Over 15lbs.	h thigh:
Turkey	325°	Well Done:	18-25	15-20	185°–1900
			. .
*For boneless rolled roasts over b inches thick, add 5 to 10 tinutes per pOUnd to times given above.

fThe U. S. Department of Agriculture says “Rare beef is popular,but you shouldknow that cookingit to only 140°F.means some food poisoningorganismsmay survive.”(Source: Safe Food Book. YourKtchen Guide. USDARev. June 1985.)

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