GE XL44 Roasting Guide, Questions and Answers, Frozen Roasts, a meat thermometer?, carve it?

ROASTING

(continued)

Questions and Answers

Q. Is it necessary to check for doneness with	Q. Do I need to preheat my oven each time I cook
a meat thermometer?	a roast or poultry?
A. Checking the finished internal temperature at the	A. It is not necessary to preheat your oven.
completion of cooking time is recommended.	Q. When buying a roast, are there any special tips
Temperatures are shown in Roasting Guide.
	that would help me cook it more evenly?
For roasts over 8 lbs., check with thermometer at
	A. Yes. Buy a roast as even in thickness as possible,
half-hour intervals after half the time has passed.
	or buy rolled roasts.
Q. Why is my roast crumbling when I try to
	Q. Can I seal the sides of my foil “tent” when
carve it?
	roasting a turkey?
A. Roasts are easier to slice if allowed to cool
	A. Sealing the foil will steam the meat. Leaving it
10 to 20 minutes after removing from oven.
	unsealed allows the air to circulate and brown
Be sure to cut across the grain of the meat.
	the meat.

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound additional time (15 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 directions given on package label.

	Oven		Approximate Roasting Time		Internal
Type	Temperature	Doneness	in Minutes per Pound		Temperature °F.
Meat			3 to 5 lbs.	6 to 8 lbs.
Tender cuts; rib, high quality	325°	Rare:	24–35	18–25	140°–150°†
sirloin tip, rump or top round*		Medium:	35–39	25–31	150°–160°
		Well Done:	39–45	31–33	170°–185°
Lamb leg or bone-in shoulder*	325°	Rare:	21–25	20–23	140°–150°†
		Medium:	25–30	24–28	150°–160°
		Well Done:	30–35	28–33	170°–185°
Veal shoulder, leg or loin*	325°	Well Done:	35–45	30–40	170°–180°
Pork loin, rib or shoulder*	325°	Well Done:	35–45	30–40	170°–180°
Ham, precooked	325°	To Warm:	18–23 minutes per pound (any weight)		115°–125°
Poultry			3 to 5 lbs.	Over 5 lbs.
Chicken or Duck	325°	Well Done:	35–40	30–35	185°–190°
Chicken pieces	350°	Well Done:	35–40		185°–190°
			10 to 15 lbs.	Over 15 lbs.	In thigh:
Turkey	325°	Well Done:	16–22	12–19	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 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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