GE JGSP21GER Roasting Guide, Questions and Answers, Oven, Approximate Roasting Time, 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 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 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 rarely necessary to preheat your oven. Preheat only for very small roasts, which cook a short length of time.

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

		Oven		Approximate Roasting Time			Internal
Type		Temperature	Doneness	in Minutes per Pound			Temperature “F.
Meat		325°		3 to 5 lbs.	6 to 8 Ibs.
Tender cuts; rib, high quality sirloin			Rare:	24-33	18-22		140”–150”*
tip, rump or top round~			Medium:	35-39	22-29		150°–1600
Lamb leg or bone-in shoulder~	325°		Well Done:	4&45	30-35		170°–1850
			Rare:	21-25	20-23		140”–150”*
			Medium:	25-30	24-28		150°–1600
Veal shoulder, leg or loin?	325°		Well Done:	30-35	28-33		170°–1850
			Well Done:	35-45	30-40		170°–1800
Pork loin, rib or shouldert	325°		Well Done:	35-45	3040		170°–1800
Ham, precooked	325°		To Warm:	17–20minutes per pound (any weight			115°–1250
Ham, raw	325°		Well Done:	27-35	24-27	170°
Poultry	325°			3 to 5 lbs.	Over 5 lbs.
Chicken or Duck			Well Done:	35-40	30-35		185°–1900
Chicken pieces	350°		Well Done:	35-40			185°–1900
Turkey	325°		Well Done:	10 to 15 lbs.	Over 15 Ibs		In thigh:
				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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