GE JGBP31GEP Roast~G Gu~E, Questions and Answers, Oven, Doneness, Approximate Roasting Time, Meat

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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 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	Doneness	Approximate Roasting Time			Internal
TvDe	Temperature		in Minutes per Pound			remDerature ‘F.
Meat			3 to 5 lbs.	6 to 8 Ibs.
Tender cuts; rib, high quality sirloin	325°	Rare:	2635	18-25		140°-1500t
tip, rump or top round*		Medium:	35-39	22-31		150°–1600
		Well Done:	3945	31-33		170°–1850
Lamb leg or bone-in shoulder*	325°	Rare:	21-25	2G23		140°–15007
		Medium:	25-30	2428		150°–1600
Veal shoulder, leg or loin*		Well Done:	3&35	28-33		170°–1850
	325°	Well Done:	3545	3W0		170°–1800
Pork loin, rib or shoulder*	325°	Well Done:	3545	3040		170°–1800
Ham, precooked	325°	To Warm:	18–23minutes per pound (any weight;			115°–1250
Poultry		Well Done:	3 to 5 lbs.	Over 5 lbs.
Chicken or Duck	325°		3540	3&35		185°–1900
Chicken pieces	350°	Well Done:	3540			185°–1900
			10 to 15 lbs.	Over 15 lbs		In thigh:
Turkey	325°	Well Done:	1622	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 fitchen Guide. USDA Rev. June 1985.)

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