REGULAR ROASTING

(cont]nued)

Regular Roasting Questions & 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 Regular 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 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 not necessary 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.

 

REGULAR ROASTING

GU~E

 

 

 

 

 

Frozen Roasts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Frozen roasts of beef, pork, lamb, etc., can be started

 

Make sure poultry is thawed before roasting.

without thawing, but allow 10 to 25 minutes per

 

 

 

Unthawed poultry often does not cook evenly.

pound additional time (10 minutes per pound for

 

Some commercial frozen poultry can be cooked –

roasts under 5 pounds, more time for larger roasts).

 

successfully without thawing. Follow the directions

 

 

 

 

 

 

 

 

 

 

 

 

given on the package label.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oven

 

Doneness

 

 

Approximate

Roasting

Time

 

 

 

Internal

 

Type

 

 

 

 

Temperature

 

 

 

in Minutes Der Pound

 

 

 

 

Temperature “F.

 

 

Meat

 

325°

 

 

 

 

 

3 to 5 lbs.

 

6 to 8 lbs.

 

 

 

 

 

 

Tender cuts; rib, high quality

 

 

 

Rare:

 

24-33

 

18-22

 

 

 

140°–1500t

 

sirloin tip, rump or top round*

 

 

 

 

 

 

Medium:

 

35-39

 

22-29

 

 

 

1500-1600”

 

Lamb lcg or bone-in shoulder*

 

 

 

32s0

 

Well Done:

 

40-45

 

30–35

 

170°-1850

 

 

 

 

 

 

Rare:

 

21-25

 

20–23

 

 

 

1400 -1500t”

 

 

 

 

 

 

 

 

 

Medium:

 

25-30

 

24-28

 

[ 50°- 160°

 

 

Veal shoulder, leg or loin*

 

325°

 

 

Well Done:

 

30--35

 

28–33

 

 

 

170 ”-185°

 

 

 

 

Well Done:

 

35-45

 

3 0 4 0

 

1700-1 80°

 

 

Pork loin, rib or shoulder+

 

325°

 

 

Well Done:

 

35-45

 

3040

 

[ 700-[ 800

 

 

Ham, precooked

 

325°

 

 

To Warm:

 

 

17–20 minutes per pound (any weight)

 

11 5°-120{)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Poultry

 

 

 

 

 

 

 

 

 

3 to 5 Ibs.

 

Over 5 lbs.

 

 

 

 

 

 

Chicken or Duck

 

325°

 

 

Well Done:

 

3540

 

30-35

 

 

 

185°–190”

 

Chicken pieces

 

350°

 

 

Well Done:

 

35-40

 

 

 

 

 

185°–1900

 

Turkey

 

325°

 

 

Well Done:

 

 

10 to 15 lbs.

 

Over 15 lbs.

 

 

 

In thigh:

 

 

 

 

 

18-25

 

15-20

 

 

 

185”–190”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*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 onlv 140°F. means some food p~isoning organ;sms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev.;une 1985.)

26

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GE JKP16, JKP18, JKP17 warranty Gu~E, Regular Roasting Questions & Answers, Frozen Roasts
Page 25 Page 27

JKP16, JKP17, JKP18 specifications

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