GE JGSP33, JGSP32 ROASTmG G~E, ~estions and Answers, Frozen Roask, La-l soot, 18s0-1900 18S0-1900

.~estions and Answers

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

A. Checking the finished internal temperature at the completion of c~king time is recommended. Temperatures m shown in the Roasting Guide section. For roasts over 8 Ibs., 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. Rf)asts are easier tf) slice if allowed tt~ C(MI I() to 20 minutes after removing them f~]m the uven. 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 potitry?

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 evetiy?

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. kaving it unsealed allt~ws the air to circulate and brown the meat.

ROASTmG G~E

Frozen Roask

Fruzen ~)asts of beef, p(]rk, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for

~.sts 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
	Temwrature
Meat
Tender cuts: rih. high quality	325”
sirloin tip. rump or top round*
Lamb leg or b(mc-in sh(~uldcr*	325”
Veal shoulder. Icg or Ioin*	325”
Pork loin. rib or shoulder*	32s0
Hum. prcc(x)kcd	32S0
Poultry
Chicken or Duck	32S0
Chicken pieces	3s0”
Turkey	32S0

		Approximate Roasting Time
	Doneness	in Minutes per Pound
		3 b 5 Ibs.	6 to 8 Ibs.
	Rare:	2433	18-22
	Medium:	3s-39	22-29
	Well Done:	us	3*3S
	Rare:	21-2s	2UZ3
	Medium:	2S-30	2628
	Well Done:	3W3S	28-33
	Well D(mc:	3s4s	3W0
	Well Done:	3s4s	3W()
To Warm:		17-20 minutes per pound (any weight)
	Well Done:	3 to 5 Ibs.	Over 5 Ibs.
		354	3(L35
	Well Done:	3s40	Over 15 lbs.
Well Done:		10 to 15 lbs.
		18-2s	15-20

[ntermd

Temperature ‘F.

14)0–lsOOt

1s0°–160”

170°–18s0

la”–l soot

1S0°–1600

170°–18s0

1700–180” 170°-1800 1 1s0–120°

18s0–1900

18S0–1900

In tbigh:

1850–1900

*For boneless rolled masts over t lchcs thick, add S 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 cnoking it to only I@°F. means some food poisoning organisms may survive.” (Soume: S afe Food Book. Your Kitchen Guide. USDA Rev. June 198S.)

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