GE JGBP32GES, JGBP33WES, JGBP29GES, JGBP25GEN, JGBP32AES Roast~G Gu~E, Questions and Answers

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 unnecessary 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.

ROAST~G GU~E

	Oven
	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 Ibs,
10 to 15 lbs.
16-22	12-19

Internal

Temperature ‘F.

140°-1500t 150°-1600 170°-1850 140°-15007 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 onlv 140°F. means some food poisoning orga~isms may survive.” (Source:’S;fe Food Book. Your Kitchen Guide. USDA Rev~June 1985.)

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