GE 49-8549 Roasting Guide, Frozen Roasts, Why is my roast crumbling when I trv. to carve it?

ROASTING

(continued)

Questions and Answers

~.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 trv. to carve it?

A.Roasts are easier to slice if allowed to cool 10 to Z() InlnL1tes after I“emovlng therll 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 pos~ible, 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 i~ 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 thaw ing. but al]owr ] () to 2S minutes per

pound additional time ( 10 minuks per pound-for

roasts Lmder 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 thaw ing. Follow the directions g i \en on the packtige label.

	O~en		Approximate Roasting Time		Internal
Type	Temperature	Doneness	in Minutes per Pound		Temperature “F.
Nleat			3 to 5 lbs.	6 to 8 lbs.
Tender cuts; rib. high quality	325”	Rare:	~4–33	1 8–22	1 40”- 1 so’”~”
sirloin tip. rump or top round’!		.Mediurn:	35–39	~~–~1	150-160
		Well Done:	40-45	30-35	1 70’-185
Lamb leg or bone-in shou]der’i’		Rare :	21 –25	~~–~~	140C- 150 “-;”
		I’Vtediurn:	25–30	~+~g	150’’-1 6(U
		Well Done:	30-35	28–33	I ‘70---l 85
\’cal ihouider, leg or ltlin’”		Well Done:	35–.45	3040	1 ’70 - l/lo-
Pork loin. rib or shoulder’;<		Well Done:	35–45	~()-~()	170 “-- 180 ‘
Hwl, precooked		To ~’wm:	17–20minutes per pouid (an! weight)		1 15’ -l 20”
Poultry			3 to 5 lbs.	Over 5 lbs.
~’hlcken or Duch			35–40	30--.35	185 -1()()
Chicken pieces			35–40		1 85” -190
			10 to 15 lbs.	Over 15 lbs.	In thigh:
T’LII-kc}			1 8–25	15-20	185 -190

*For bonelew rolled roasts over 6 inchc~ thick. add 5 to 10 minutes per pound to tinle~ gi~cn abotc.

‘i-TheU. S. Department ()1’ Agriculture says .-Rare beef i \ popular, but you ~llou Id know Lh at cook iny i t [u on]\ 140 F-. me :in~ w me food poisoning organisms may sur~ ile... (Source: Safe Food Book. Your Kitchen Guide. USDA Ret. JLLIW 19~5. )

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