ROASTING

(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 Ibs., 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 from 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.

ROASTING GUIDE

 

 

 

Oven

 

 

Type

 

remperatur(

 

 

 

 

 

 

 

 

Meat

 

 

 

 

Tender cuts; rib, high quality sirloin

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. mecooked

325°

 

 

Poultry

 

 

 

 

Chicken or Duck

325°

 

 

Chicken pieces

350°

 

 

Turkey

325°

 

 

 

 

 

 

 

 

Doneness

Rare:

Medium:

Well Done:

Rare:

Medium:

Well Done:

Well Done:

Well Done:

To Warm:

Well Done: Well Done:

Well Done:

Approximate Roasting Time

 

 

Internal

in Minutes per Pound

 

 

 

rem~erature “F.

 

 

 

 

 

3 to 5 lbs.

6 to 8 lbs.

 

140°–1500t

24-33

18-22

 

 

35-39

22-29

 

 

150°–1600

40-45

3CP35

 

170°–1850

21-25

20-23

 

 

140°–1500t

25-30

2628

 

 

150°–1600

30-35

28-33

 

170°-1850

35-45

3040

 

 

170°–1800

3545

30-40

 

 

170°–1800

17-20 minutes per pound (any weight)

 

 

115°–1250

3 to 5 lbs.

Over 5 lbs.

185°-1900

35-40

30-35

 

35-40

Over 15 lbs

 

185°–1900

10 to 15 lbs.

 

In thigh:

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.

~The U.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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GE JMP28GR, JMP32AR, JMP31WR, JMP29GR manual Roasting Guide, Questions and Answers

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