GE 164D2966P127-I, JKP66, JKP64, JKP65 manual Roast~G Gu~E, Frozen Roasts, Questionsand Answers

Questionsand Answers

Q.Is it necessary to check for doneness with a meat thermometer?

A.Checkingthe finishedinternaltemperatureat

the completionof cookingtimeis recommended. Temperaturesare shownin the RoastingGuide. For roastsover 8 lbs., checkwiththermometer at half-hourintervalsafter halfthe cookingtime has passed.

Q.Why is my roast crumbling when I try to carve it?

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

Q. Do I need to preheat my oven each time I cook a roast or poultry?

A.It is not necessaryto preheatyour oven.Preheat onlyfor very smallroasts,whichcook in a short lengthof 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 thicknessas possible, or buy rolledroasts.

Q.Can I seal the sides of my foil “tent” when

roasting a turkey?

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

ROAST~G GU~E

Frozen Roasts

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.
	Oven		Approximate Roasting Time		Internal
TvDe	Temperature	Doneness —	in Minutes per Pound		Temperature‘F.
Meat			3 to 5 Ibs.	6 to 8 Ibs.	140°–1500t
Tendercuts;rib,highquality	325°	Rare:	24-33	18-22
sirlointip,rumportopround*		Medium:	35-39	22-29	1500–60°1
		WellDone:	4045	30-35	170°–1850
Lamblegorbone-inshoulder*	325°	Rare:	21-25	20-23	140°–1500t
		Medium:	25-30	24-28	150°–160°
		Well Done:	30-35	28-33	170°–1850
Vealshoulder,legorloin*	325°	Well Done:	3545	3040	1700–80°1
Porkloin,ribor shoulder*	325°	Well Done:	3545	3040	170°–180°
Ham,precooked	325°	To Warm:	17–20minutesper pound(any weight)		115°–1200
Poultry			3 to 5 lbs.	Over5 Ibs.	185°–1900
Chickenor Duck	325°	Well Done:	3540	30-35
Chickenpieces	350°	Well Done:	3540		185°–1900
Turkey			10to 15lbs.	Over 15Ibs.	In thigh:
	325°	Well Done:	18-25	15-20	185°–1900

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

YTheU. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F.means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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