ROASTING

(continued)

.—

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. Tempel”atures are shown in the Roasting Guide section. 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 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.

Type

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck

Chicken pieces

Turkev

 

 

Oven

 

 

 

 

Approximate Roasting

Time

I

Internal

 

 

Temperature

 

Doneness

 

in Minutes ~er Pound

 

Tem~erature ‘F.

 

 

 

 

 

 

 

 

 

3 to 5 lbs.

6 to 8 Ibs.

 

 

 

 

325°

 

 

 

Rare:

24-33

18-22

 

140°–15007

 

 

 

 

 

 

Medium:

35-39

z2_29

 

150”–160°

 

 

 

 

 

 

Well Done:

40-45

30-35

 

1700–1 85°

 

 

325°

 

 

 

Rare:

21-25

20-23

 

140°–1500*

 

 

 

 

 

 

Medium:

25-30

24-28

 

150°-1600

 

 

 

 

 

 

Well Done:

30-35

28–33

 

170°-1850

 

 

325°

 

 

 

Well Done:

35-45

3040

 

1700–1 80°

 

 

325°

 

 

 

Well Done:

3545

3040

 

170°-1800

 

 

325°

 

 

 

To Warm:

 

17–20 minutes per pound (any weight)

 

I 150–1 20°

 

 

 

 

 

 

 

 

 

3 to 5 lbs.

Over 5 Ibs.

 

 

 

 

325”

 

Well Done:

35-40

30-35

 

185°–1900

 

 

350°

 

 

 

Well Done:

35-40

 

 

185°–1900

 

 

 

 

 

 

 

 

 

10 to 15 Ibs.

Over 15 Ibs.

 

In thigh:

 

 

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.

~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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GE JGSC12, 164D2966P053 operating instructions Roasting Guide, Questions and Answers, Frozen Roasts, Type
Page 15 Page 17

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