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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GE JGSS05GER, JGSS05GES, JGBS15GER, JGBS12GER, JGBS06ES, JGBS19GEP, JGBS06ER, JGBS18GES manual Roast~G Gu~E, Questions and Answers

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