GE 164D2966P118 Roasting Gu~E, Questions and Answers, Frozen Roasts, meat thermometer?, carve it?

ROASTING

(continued)

Questions and Answers

Q. Is it necessary to check for doneness with a	Q. Do I need to preheat my oven each time
meat thermometer?	I cook a roast or poultry?
A. Checking the finished internal temperature at the	A. It is not necessary to preheat your oven.
completion of cooking time is recommended.	Q. When buying a roast, are there any special tips
Temperatures are shown in the Roasting Guide
	that would help me cook it more evenly?
section. For roasts over 8 lbs., check with
	A. Yes. Buy a roast as even in thickness as possible,
thermometer at half-hour intervals after half
the cooking time has passed.	or buy rolled roasts.
Q. Why is my roast crumbling when I try to	Q. Can I seal the sides of my foil “tent” when
carve it?	roasting a turkey?
A. Roasts are easier to slice if allowed to cool 10 to	A. Sealing the foil will steam the meat. Leaving it
20 minutes after removing them from the oven.	unsealed allows the air to circulate and brown
Be sure to cut across the grain of the meat.	the meat.

ROASTING GU~E

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (1 O 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.

TvDe

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb le& or bone-in shoulder~:

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck

Chicken pieces

Turkey

Oven		Approximate Roasting Time			Internal
Temperature	Doneness	in Minutes per Pound			Temperature ‘F.
325°		3 to 5 Ibs.	6 to 8 lbs.		1400–1 50°+
	Rare:	24-33	18–22
	Medium:	35–39	22-29		150 ”–1600
	Well Done:	40-45	30-35		170”–1 85°
3~50	Rare:	21-25	20-23		I 40°–1500t
	Medium:	25–30	24-28	1500-1600
	Well Done:	30-35	28-33	1700-1 85°
325°	Well Done:	35-45	3 0 4 0		I 70°–1800
325°	Well Done:	35-45	3 0 4 0		I 700-1 80°
325°	To Warm:	17-20minutes per pound (~ny weight)			I 150–1 20°
		3 to 5 Ibs.	Over 5 Ibs.
325°	Well Done:	3 5 4 0	30-35		1 850–1 900
350°	Well Done:	3 5 4 0			I 850–1 90°
		10 to 15 Ibs.	Over 15 lbs.		In thigh:
325°	Well Done:	18-25	15–20		1 850–1 900

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

~The b. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 1400F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guid& USDA Rev. June 1985.)

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