GE JBP80 warranty Roasting Guide, Questions and Answers, Frozen Roasts

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 if you did not use the probe while cooking. Temperatures are shown in the Roasting Guide. For roasts over

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

Q. Why is mv. 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 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. BLIy 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 without thawing, but allow’ 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly. Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions given on the package label.

	Oven			Approximate Roasting Time		Internal
Type	Temperature	Doneness		in Minutes per Pound		Temperature ‘F.
				3 to 5 lbs.	6 to 8 lbs.
Meat						1 40°– 1 50° “i-
Tender cuts: rib, high quality	325”	Rare:		~~–~~	18-22
sir]oin tip, rump or [c)p round;<		Medi LInl:		35–39	‘2~_~9	1 50°– 1 60°
	~?~	Well Done:	40-45		30–35	170”–1 85°
Lamb leg or bone-in >houlclcr’:’		Rare:		21 –25	20–23	1 400–1 500-t
	.-.
		Medium:		25–30	~zf-zg	150°– 160°
	325 ‘	Well Done:	30-35		~~_33	1700–1 85°
Veal shoulder. lcg or loin’;’		Wel] Done:		35–45	30-40	1700-1 80”
Pork loin, rib (~t- ill(~ulder’::	q?y ’	Well Done:	35-45		30+0	1 70°– 1 80°
	. -.
Hzim. precooked	325’	To Warm:		17–20 minutes per pound (any weight)		11 50–1 200
Poultry	. -.	Well Done:		3 to 5 lbs.	Over 5 lbs.	1850–1 90°
Chicken or Duck			35-40		30-35
	~?~’”
Chicken pieces	350”	Well Done:		35–40		1850–1 900
	~?~			10 to 15 lbs.	Over 15 Ibs.	In thigh:
Turkey		Well Done:		1 8–25	1 5–20	185°- 1900
	. -.

*For boneless rolled roasff oter 6 inuhei thick, add .5 to 10 minutes per pound to times given above.

~The U’. S. Departmen[ of .Agriculturc sayi “Rure beef is popular, but you should know thtit cooking it to only 140°F. means some food poisoning organiinl~ may iur~ive.” ( Sourw: Sale Food Book. Your Kitchen Guide. USDA Rev. June 1985. )

37’