GE JSP40, JSP38 warranty Roasting, ROASTmG GUIDE, Questions and Answers, Frozen Roasts

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 the Roasting Guide section. For roasts over 8 pounds, 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.

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ROASTmG GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly. Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions - given on the package label.

Type

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck

Chicken pieces

Turkey

Oven

temperature

325°

325°

325°

325° -325”

325°

350°

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 n Minutes per Pound

3 to 5 lbs.	6 to 8 Ibs.
~4–33	18–22
35–39	22-29
$0-45	30-35
21–25	20-23
25-30	24-28
30-35	28-33
35-45	3040
35–45	30P40

17–20 minutes per pound (any weight)

3 to 5 Ibs.	over 5 lbs.
35-40	30–35
35–40	over 15 lbs.
10 to 15 lbs.
18–25	15-20

Internal temperature “F.

140°-15007 1500-1600 170°-1850 140°-15007 1500-1600 170°-1850 170°-1800 1700–1 80° 1 I 50-1 20°

185°-1900 185”-190°

In thigh:

185°-1900

‘l’For boneless rollcxl roasts over ~ches thick, ac i to 1() minutes per pound to times given above.

.;-T[leU. S. Depwlnent 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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