GE JKP44 Use And Care Manual page 19

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.
For roasts over 8 lbs. 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 the
sure to cut across
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).
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top roundt
Lamb leg or bone-in shoulder~
shoulder, leg or Ioint
Pork loin, rib or shouldert
Poultry
Chicken or
Duck
Chicken pieces
Turkey
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
of the
grain meat.
Oven
Temperature Doneness
325" Rare:
Medium:
Well Done:
325° Rare:
Medium:
Well Done:
325° Well Done:
325° Well Done:
325° To Warm:
325° Well Done:
350° Well Done:
325° Well Done:
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.
Make sure poultry is thawed before roasting.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs. 6 to 8 Ibs.
24-33 18-22
35-39 22-29
4045
30-35
21-25 20-23
25-30 24-28
30-35 28-33
3545 3040
3545 3040
17–20 minutes per pound (any weight
3 to 5 lbs.
Over 5 lbs.
3540 30-35
10 to 15 Ibs. Over 15 lbs
18-25 15-20
Internal
Temperature 'F.
140°–1500*
150°–1600
170°–1850
140°–1500*
150°–1600
170°–1850
1700–1 80°
170°–1800
115°–1250
185°–1900
185°–1900
In thigh:
185°–1900
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