GE 164D2966P238 Roasting Guide, Frozen Roasts, Why is my roast crumbling when I try to carve it?

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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 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 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

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 sirloin

325°

Rare:

24–30

18–25

140°–150°†

tip, rump or top round*

 

Medium:

30–35

22–25

150°–160°

 

 

Well Done:

35–45

28–33

170°–185°

Lamb leg or bone-in shoulder*

325°

Rare:

21–25

20–23

140°–150°†

 

 

Medium:

25–30

24–28

150°–160°

 

 

Well Done:

30–35

28–33

170°–185°

Veal shoulder, leg or loin*

325°

Well Done:

35–45

30–40

170°–180°

Pork loin, rib or shoulder*

325°

Well Done:

35–45

30–40

170°–180°

Ham, precooked

325°

To Warm:

10 minutes per pound (any weight)

125°–130°

Poultry

 

 

3 to 5 lbs.

Over 5 lbs.

 

Chicken or Duck

325°

Well Done:

35–40

30–35

185°–190°

Chicken pieces

350°

Well Done:

35–40

 

185°–190°

 

 

 

10 to 15 lbs.

Over 15 lbs.

In thigh:

Turkey

325°

Well Done:

20–25

15–20

185°–190°

 

 

 

 

 

 

*For boneless rolled roasts over 6 inches thick, add 5 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 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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Roasting Guide

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Contents UseandCare& Installation Guide Help US Help YOU… If YOU Need SERVICE…Read all instructions before using this appliance Important Safety InstructionsOven Self-Cleaning OvenCooktop and Radiant Surface Units Save These InstructionsJBP63 Features of Your RangeExplained Automatic Oven Light Switch Oven Interior LightStorage Drawer Anti-Tip Device Broil Element Oven Door LatchType of Cooktop Description How It Works Radiant HOW does this Cooktop Compare To Your OLD ONE?General Information About Radiant Surface Units Hot Surface Indicator LightCooking Guide for Using Heat Settings How to Set the ControlsSurface unit on indicator light will glow Surface ControlsTypes of Cookware Surface Cookware TipsCopper Bottom Porcelain/enamelSpecial Cautions for Glass Cooktops How to Check Pan PerformanceObserve the Following Points in Canning Home Canning TipsCanning should be done on the cooktop only Flat-bottomed canners are required for glass cooktopsGlass Cooktop Cleaning Glass Cooktop CleaningFor normal, light soil For heavy, burned on soilMinute Timer Automatic Timers and ClockTo Set the Minute Timer Questions and AnswersBefore Using Your Oven Using Your OvenOven Controls Oven ShelvesOven Light Shelf PositionsBaking How to Set Your Range for BakingType of Food Shelf Position Preheating Pan PlacementBaking Pans Baking GuidesCakes PiesAluminum Foil Don’t PeekHow to Set Immediate Start and Automatic Stop How to Time BakeTimed Baking How to Set Delay Start and Automatic Stop To Adjust the Thermostat Adjust the Oven ThermostatUse of Aluminum Foil RoastingRoasting Guide Why is my roast crumbling when I try to carve it?Frozen Roasts Broiling Why are my meats not turning out as brown as they should?Should I salt the meat before broiling? Oven door should be open to the broil stop position Broiling GuideBefore a Clean Cycle Operating the SELF-CLEANING OvenNormal Cleaning Time 3 hours Quick Reminder To Stop a Clean Cycle How to Set the Oven for CleaningSelf Should there be any odor during the cleaning? After a Clean CycleWhy do I have ash left in my oven after cleaning? My oven shelves do not slide easily. What is the matter?Oven Light Replacement Care and CleaningTo remove To replace coverLift-Off Oven Door Do not clean the bake element or the broil elementOven Heating Elements Inside of the doorBroiler Pan and Grid Oven Vent Control Panel and KnobsMetal Parts Painted SurfacesBefore YOU Begin Installation InstructionsStep Step Wire Power Cord Installation Step Wire Conduit Installation Step Final Check Problem Possible Cause QUESTIONS? USE this Problem SolverProblem Solver SELF-CLEAN Problem SolverWe’ll Be There Warranty

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