GE JBP56 Roasting Gu~E, Questions and Answers, Frozen Roasts, Poultry, Approximate Roasting Time

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 Ibs., check with thermometer at half-hour intervals after half the cooking 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 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 (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
		Temperature
Meat
Tender cuts; rib, high quality	325°
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*	325°
Veal shoulder, leg or loin*	325°
Pork loin, rib or shoulder+	325°
Ham, precooked	325°
Poultry	325°
Chicken or Duck
Chicken pieces	3500
Turkey	325°
*For boneless rolled roasts over 6		lches thick, ad

	Approximate Roasting Time
Doneness	in Minutes per Pound
	3 to 5 Ibs.	6 to 8 Ibs.
Rare:	24-33	18–22
Medium:	35–39	22-29
Well Done:	40+5	30–35
Rare:	21-25	20-23
Medium:	25-30	24-28
Well Done:	30-35	28-33
Well Done:	35–45	3040
Well Done:	35–45	3040
To Warm:	17–20minutes per pound (any weight)
	3 to 5 Ibs.	Over 5 Ibs.
Well Done:	35–40	30-35
Well Done:	3540
Well Done:	10 to 15 lbs.	Over 15 Ibs.
	18-25	15-20

to 10 minutes per pound to times given above.

Internal

Temperature ‘F.

140°–1500t 1500–1 60° 1700–1 85° 140°–1500t 500-1600 700-1 85° 700–1 80° 700–1 80°

—15°-1200

85°–1900 1 85°-1900

In tbigh:

1850–1 90°

tThe U. S. Department of Agriculture says “Rare beef is popultir, 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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