GE JG5P38, JG5P34, JGBP26 Roast~G Gu~E, Questions and Answers, Frozen Roask, carve it?, Oven, Meat

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 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 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 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.

ROAST~G GU~E

Frozen Roask

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound additional time (15 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 directions given on package label.

		Oven
TvDe		Temperature
Meat		325°
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*	I	325°
Veal shoulder, leg or loin*		325°
Pork loin, rib or shoulder*		325°
Ham. orecooked		325°
Poultry
Chicken or Duck		325”
Chicken pieces		350°
Turkey		325°

	Approximate Roasting Time		Internal
Doneness	in Minutes per Pound		Temperature ‘F.
Rare:	3 to 5 lbs.	6 to 8 lbs.
	24-35	18-25	140°-1500~
Medium:	35-39	25-31	150°–1600
Well Done:	39-45	31-33	170°–1850
Rare:	21-25	20-23	1400–1500t
Medium:	25-30	24–28	150°–1600
Well Done:	30-35	28-33	170°–1850
Well Done:	35-45	30-40	170°–1800
Well Done:	35-45	30-40	170°–1800
To Warm:	18–23 minutes per pound (any weight)		115°–1250
Well Done:	3 to 5 lbs.	Over 5 Ibs.
	35-40	30-35	185°–1900
Well Done:	35-40		185°–1900
Well Done:	10 to 15 lbs.	Over 15 Ibs.	In thigh:
	16–22	12-19	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 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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