GE JGRP16 warranty Roasting Guide, Frozen Roasts

f’ ~estions 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 GUIDE

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

r ‘s under 5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting. Unthawed ~oultrv often does not cook evenlv. Some comrnerci~l frozen poultry can be cooked successfully without thawing. Follow the directions given on the package label.

	Oven		Approximate Roasting Time		Internal
~pe	Temperature	Doneness	in Minutes per Pound		Temperature “F.
Meat			3 to 5 lbs.	6 to 8 lbs.
Tender cuts; rib, high quality	325°	Rare:	24-33	18–22	140”–150°t
sirloin tip, rump or top round*		Medium:	35-39	22-29	150°–1600
		Well Done:	4045	30-35	170°–1850
Lamb leg or bone-in shoulder*	325°	Rare:	21-25	20-23	140°–1500t
		Medium:	25-30	24-28	150°–1600
Veal shoulder, leg or loin*		Well Done:	30-35	28-33	170”–185°
	325°	Well Done:	3545	3040	170°–1800
Pork loin, rib or shoulder*	325°	Well Done:	35-45	3040	170°-1800
Ham, precooked	325°	To Warm:	17–20 minutes per pound (any weight)		115°–1200
Poultry			3 to 5 lbs.	Over 5 lbs.
Chicken or Duck	325°	Well Done:	35-40	30-35	185°–1900
Chicken pieces	350°	WelI Done:	35-40		185°–1900
			10 to 15 lbs.	Over 15 Ibs.	In thigh:
Turkey	325°	Well Done:	18–25	15-20	185°–1900

‘~For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

‘f The 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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