GE JKP13, JKP26, JRP14, 164D2966P122 warranty Roastingguide, Questionsand Answers, Frozen Ross@

ROASTING

(continued)

Questionsand Answers

Q. Is it necessaryto checkfor donenesswith

a meatthermometer?

A.Checkingthe finishedinternaltemperatureat

the completionof cookingtime is recommended. Temperaturesare shownin the RoastingGuide.For roastsover8 pounds,checkwiththermometerat half- hourintervalsafterhalfthe cookingtimehas passed.

Q.Why is my roastcrumblingwhenI try to carveit?

A.Roastsare easierto sliceif allowedto cool 10to 20 minutesafterremovingthemfrom the oven. Be sure to cut acrossthe grainof the meat.

Q. DoI needto preheatmy oveneachtime I cook

a roastor poultry?

A.It is not necessaryto preheatyouroven.

Q.Whenbuyinga roast,are thereany specialtips that wouldhelp me cook it moreevenly?

A.Yes.Buy a roast as even in thicknessas possible, or buy rolledroasts.

Q.Can I seal the sidesof my foil “tent”when roastinga turkey?

A.Sealingthe foil will steamthe meat. Leavingit unsealedallowsthe air to circulateand brown the meat.

ROASTINGGUIDE

Frozen Ross@

Frozenroastsof beef,pork,lamb,etc., can be started				Makesurepoultryis thawedbeforeroasting.
withoutthawing,but allow 10to 25 minutesper				Unthawedpoultryoftendoes not cookevenly.
poundadditionaltime (10 minutesper poundfor				Somecommercialfrozenpoultrycan be cooked
roastsunder5 pounds,moretime for largerroasts).				successfullywithoutthawing.Followthe directions
				givenon the packagelabel. -
Type		Oven		ApproximateRoastingTime		Internal
		Temperature Doneness		in Minutesper Pound		Temperature“F.
Meat			Rare:	3 to 5 Ibs.	6 to 8 Ibs.
Tendercuts;rib,highquality		325°		24-33	18-22	140°–1500t
sirlointip,rumportopround*			Medium:	35-39	22-29	150°–1600
			WellDone:	40-45	30-35	170°-1850
Lamblegorbone-inshoulder*		325”	Rare:	21-25	20-23	140°–1500+
			Medium:	25-30	24-28	150°–1600
Vealshoulder,legorloin*	I	325°	WellDone:	30-35	28-33	170°-1850
			WellDone:	35-45	30-40	170°-1800
Porkloin.ribor shoulder*		325°	WellDone:	35-45	3M0	170°–1800
Ham,precooked	,	325°	ToWarm:	17-20minutesperpound(anyweight)		115°-1200
Poultry				3 to 5 lbs.	Over5 Ibs.
			WellDone:
ChickenorDuck		325°		35-40	30-35	185°–1900
Chickenpieces		350°	WellDone:	35-40	Over15lbs.	185°–1900
				10to 15Ibs.		In thigh:
Turkey	I	325°	WellDone:	18-25	15-20	185°–1900

*Forbonelessrolledroastsover6 inchesthick,add5 to 10minutesperpoundto timesgivenabove.

tTheU. S.DepartmentofAgriculturesays“Rarebeefispopular,butyoushouldknowthatcookingittoonly140”Fmeanssome.

foodpoisoningorganismsmaysurvive.(Source:SafeF”oodBookYourKitchenGuide,USDARev..June1985.)

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