GE JBW3-4 warranty Roasting Guide, Use of Aluminum Foil, Frozen Roasts

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan. This makes clean-up easier when using the pan for marinating, cooking with fruits, cooking heavily cured meats or basting food during cooking.

Press the foil tightly around the inside of the pan.

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. 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 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 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 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’.
Meat			3 to 5 lbs.	6 to 8 lbs.
Tender cuts; rib, high quality	325°	Rare:	24-33	18–22		1400–1500-t
sirloin tip, rump or top round*		Medium:	35-39	22-29		150°–1600
Lamb leg or bone-in shoulder*	325°	Well Done:	40–45	30-35		1700–1 85°
		Rare:	21-25	20–23		140°–1500~
		Medium:	25-30	24-28		1500–1 60°
	325°	Well Done:	30-35	28-33		170°–1850
Veal shoulder, leg or loin*		Well Done:	35-45	30-40		1700–1 80°
Pork loin, rib or shoulder*	325°	Well Done:	35-45	3040		170°–1800
Ham, precooked	325°	To Warm:	17-20minutes per pound (any weight)			115°–1200
Poultry			3 to 5 lbs.	Over	5 lbs.
Chicken or Duck	325°	Well Done:	3540	30-35		185°–1900
Chicken pieces	350°	Well Done:	35-40			185°–1900
			10 to 15 lbs.	Over	15 lbs.	In thigh:
Turkey	325”	Well Done:	18-25	15-20		185°-1900

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

7The 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.)

21

—-—