GE JKP17, MNU099 warranty Regular Roasting Guide, Questions and Answers

REGULAR ROASTING

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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 if you did not use the probe while cooking. Temperatures are shown in the Roasting Guide. For roasts over

8lbs., 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

20minutes 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 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.

REGULAR ROASTING GUIDE

Type	Oven
	Temperature
Meat
Tender cuts; rib, high quality	325°
sirloin 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
Doneness		in Minutes ~er Pound
Rare:		3 to 5 lbs.	6 to 8 Ibs.
		24–33	18–22
Medium:	35-39		22-29
Well Done:	4045		30-35
Rare:	21-25		20-23
Medium:	25-30		24-28
Well Done:	30-35		28-33
Well Done:	35-45		30-40
Well Done:	35-45		3040
To Warm:		17-20minutes per pound (any weight)
		3 to 5 lbs.	Over 5 Ibs.
Well Done:	3540		30–35
Well Done:	35-40
		10 to 15 lbs.	Over 15 lbs.
Well Done:	18-25		15-20

Internal

Temperature ‘F.

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140°–1500t

150°–1600 1700–1 85° 140°–1500t 1500–1 60° 1700–1 85° 170°–1800 1700–1 80° 1 150–1 20°

185°–1900

185°–1900 In thigh: 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 vou should know that cooking it to onlv 140°F. means some food poisonin~ organisms m~y survive.” (Source: Safe Fe&d ’Book. Yo& Kitchen Guide. USDA Re; June 1935.)

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