GE JBP80 Use And Care & Installation Manual page 37

REGULAR ROASTING
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 if you
did not use the probe while cooking. Temperatures
are shown in the Roasting Guide. For roasts over
8 lbs,, check with thernmmeter 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 thooven.
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.
ROASTING 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 poult W often does not cook evenly. Some
commercial frozen poulU T can be cooked successfully
without thawing. Follow the directions given on the
package label.
"l_vpe
Meat
Tender cuts: rib, high quality
sirloin tip, rump or top round"
Lamb leg or bone-in shoulder*
Veal shoulder, leg or hfin*
Pork loin, rib or shouhlcr _
Oven
Internal
Temperature Doneness Temperature 'F.
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
Approxinmte Roasting Time
in Minmes per Pound
3 to 5 lbs. 6 to 8 lbs.
24-33 18-22
35-39 22-29
40-45 30 35
21 25 20-23
25-30 24-28
30-35 28--33
35-45 3040
35-45 3O-40
325 ,_
32q
325
3!5'
Ham, precooked
Poultry
Chicken or
Duck
Chicken piece_
Turkey
325'
325"
35(1'
325
To Warm:
Well Done:
Well Done:
Well Done:
17-20 minutes per pound (any weight)
3 to 51bs. Over 5 lbs.
35-40 30-35
35 40
10 to 15 lbs. Over 15 lbs.
18 25 15-20
*For boneless r_lled roast _oxer 6 inches *hick, add .5 to 10 minutes per pound |o times given above.
40 o-1500 " i.
150 °- 160 °
170" 1 8Y'
1400 1 500-t
150_- 160°
1700 1 85°
1700-1 80"
170° ! 80°
11 501 200
1850 1 90 °
1850 1 900
In thigh:
1850- 1900
+The [. S. Dcparmwml of Agriculture says "'Rarebeef is popular, but you should know that cooking it to only 140%'.means some
food poisoning organism_ may survive"
(
Source:Sail: Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
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