GE JBP26WR, JBP26GR Roasting Guide, Why is my roast crumbling when I try to carve it?, Doneness

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 Roasting Guide. For roasts over 8 lbs., check with thermometer at half- hour intervals after half the 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 z() 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?

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

Q. Can I seal the sides of my foil 66tent)7 when roasting a turkey?

A. Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown the meat.

ROASTING GUIDE

	Oven		Approximate Roasting Time		Internal
Type	Temperature	Doneness	in Minutes per Pound		Temperature ‘F.
Meat			3 to 5 lbs.	6 to 8 lbs.	1 40”. 1 50”*
Tender cuts; rib, high quality sirloin	325°	Rare:	24-30	18-25
tip, rump or top roundt		Medium:	30-35	22-25	150°- 160°
		Well Done:	35-45	28-33	1700-1 85°
Lamb leg or bone-in shouldert	325°	Rare:	21-25	20-23	140”- 1 5(3”*
		Medium:	25-30	24-28	150°- 160°
Veal shoulder, leg or loin~		Well Done:	30-35	28-33	170°- 185°
	325°	Well Done:	35-45	30-40	1700- 180°
Pork loin, rib or shoulderl_	325°	Well Done:	35-45	30-40	170°- 180°
Ham, precooked	325°	To Warm:	10 minutes per pound (any weight)		125°- 130°
Poultry			3 to 5 lbs.	Over 5 Ibs.
Chicken or Duck	325°	Well Done:	35-40	30-35	1 85°- 1 90°
Chicken pieces	350°	Well Done:	35-40		185°- 190°
Turkey			10 to 15 lbs.	Over 15 lbsi	In thigh:
	325°	Well Done:	20-25	15-20	185°- 190°

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

*The us. De~artment of Agriculture savs. “Rare beef is ~o~ular, but You should know that cookin~ it to only 140°F. nleans some food p~isoning organ;sms may survive.” (Source: LS;fe Food Book. Your Kitchen Guide. U~DA Rev~June 1985. )

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