GE JGSS05GER, JGSS05GES, JGBS15GER, JGBS12GER, JGBS06ES Roast~G Gu~E, Questions and Answers, ROASTmG

ROASTmG

(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. 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 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 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

~pe	Oven
	rem~erature
Meat
Tender cuts; rib, high quality sirloir	325°
tip, rump or top round*
Lamb leg or bone-in shoulder*	325°
Veal shoulder, leg or loin*	325°
Pork loin, rib or shoulder*	325°
Ham, precooked	325°
Poultry
Chicken or Duck	325°
Chicken pieces	350°
Turkey	325°

	Approximate Roasting Time		Internal
Doneness	in Minutes Der Pound		Temperature ‘F.
	3 to 5 lbs.	6 to 8 lbs.
Rare:	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	140°–1500-
Medium:	25-30	2628	150°–1600
Well Done:	30-35	28-33	170°–1850
Well Done:	35-45	30-40	170°–1800
Well Done:	35-45	3W40	170°–1800
To Warm:	18–23 minutes per pound (any weight)		115°–1250	—
	3 to 5 Ibs.	Over 5 Ibs.
Well Done:	35-40	30-35	185°–1900
Well Done:	35-40		185°–1900
	10 to 15 lbs.	Over 15 lbs	In thigh:
Well Done:	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.

~The U.S. Department of Agriculture says “Rare beef is uo~ular, but vou should know that cooking it to onlv 140°F. means some food p~isoning orga;isms may s~rvive.” (Source:’S~fe Food Book. Your Kitchen Guide. USDA Rev~June 1985.)

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