GE JBP20, JBP19, JBPA48 warranty Frozen Roasts, Whv is my roast crumbling when I try to care it?

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 lbs., check with thermometer at half-hour intervals after half the cooking time has passed.

Q. Whv is my roast crumbling when I try to car;e 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 not necessary 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 “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.

			ROASTING			GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started						Make sure pou~try is thawed before roasting.
without thawing, but allow 10 to 25 minutes per						Unthawed poultry often does not cook evenly. Some
pound additional time (10 minutes per pound for						commercial frozen poultry can be cooked successfully
roasts under 5 pounds, more time for larger roasts).						without thawing. Follow the directions given on the
						package label.
		Oven				Approximate Roasting Time		Internal
Type		Temperature		r	Doneness	in Minutes per Pound		Temperature “F.
Meat
			‘325°			3 to 5 lbs.	6 to 8 lbs.
Tender cuts; rib, high quality					Rare:	~&J~	1 8–22	1 400-150(’t
sirloin tip, rump or top roundx:					Medium:	35-39	~~–~9	1500--1 60°
					Well Done:	40–45	30-35	1 700–1 85’
Lamb leg or bone-in shoulder’K			325’		Rare:	2 1–25	~o–~3	1 400–150°t
					Medium:	~5_3(j	24–2-3	150°- 160’”
					Well Done:	30-35	28-33	1 700–1 85°
Veal shoulder, leg or loin*		325°			Well Done:	35–45	3040”	1700–1 80°
Pork loin, rib or shoulder*			325”		Well Done:	35-45	30-40	1 700–1 80°
Ham, precooked			325”		To Warm:	17-20 minutes per pound (any weight)		11 5°– 1200
Poultry						3 to 5 lbs.	Over 5 lbs.
Chiclom	or Duck		325”		Well Done:	35–40	30–35	1850–1 905
Chicken	pieces	3500			Well Done:	35–40		185(’–1 90”
						10 to 15 lbs.	Over 15 lbs.	In thigh:
Turkey		325°			Well Done:	18-25	15-20	185°–1900

*For boneless rol]ed roasts over 6 inches thick, add 5 to 10 minutes Per pound to times ~iven 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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