GE JGBS79, JGBS78, JGBS77, JGBS74, JGBS72 ROASTmG GU~E, Questions and Answers, Frozen Roasts

ROASTmG

(continued)

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 Ibs., 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 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.

ROASTmG GU~E

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound additional time (15 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 directions given on package label.

		Oven
~pe		Temperature	Doneness
Meat
Tender cuts; rib, high quality sirloin	325°		Rare:
tip, rump or top round*			Medium:
Lamb leg or bone-in shoulder*			Well Done:
	325°		Rare:
			Medium:
Veal shoulder, leg or loin*	325°		Well Done:
			Well Done:
Pork loin, rib or shoulder*	325°		Well Done:
Ham, precooked	325°		To Warm:
Poultry
Chicken or Duck	325°		Well Done:
Chicken pieces	350°		Well Done:
Turkey	325°		Well Done:

Approximate Roasting Time in Minutes per Pound

3 to 5 lbs.	6 to 8 Ibs.
24-35	18-25
35-39	25-31
39-45	31-33
21-25	20-23
25-30	24-28
30-35	28-33
35-45	30-40
35-45	30-40

18–23 minutes per pound (any weight

3 to 5 lbs.	Over 5 lbs.
35-40	30-35
35-40	Over 15 lbs
10 to 15 Ibs.
16-22	12-19

Internal

Temperature ‘F.

140°–1500t

150°–1600

170°–1850

140°-1500t 150°–1600 170°–1850 170°–1800 170°–1800 115°–1250

185°–1900

185°–1900

In thigh: 185°-1900

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

tThe 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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