GE JGHP66GEN Use And Care Manual page 28

LOWER OVEN
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 lbs., 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.
Meat
Tender cuts; rib, high quality
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
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above,
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
28
ROASTING
ROASTING GUIDE
Oven
temperature Doneness
sirloin 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:
Well Done:
325°
(continued)
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.
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs.
24-33
35-39
40-45
21-25
25-30
30-35
35-45
35-45
17–20
minutes per pound (any weight
3 to 5 lbs.
35-40
35-40
10 to 15 lbs.
18-25
Internal
temperature 'F.
6 to 8
lbs.
140"- 150"7
18-22
150°–1600
22-29
170°–1850
30-35
140"- 150"~
20-23
150°–1600
24-28
170°–1850
28-33
30-40
170°–1800
30-40
170°–1800
115°–1250
Over 5 lbs.
185°–1900
30-35
185°–1900
In thigh:
Over 15 Ibs
185°–1900
15-20