GE JGRP17 Owner's 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 aftar 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.
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 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 roundi'
Lamb leg or bone-in shouldert
Veal shoulder, leg or Mint
Pork loin, rib or shouldert
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven Approximate Roasting Time Internal
Temperature Doneness in Minutes per Pound Temperature °F.
325 °
325 °
325 °
325 °
325 °
325 °
350 °
325 °
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
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_5 30-40
35-45 30-40
17-20 minutes per pound (any weight)
3 to 5 lbs. Over 5 Ibs.
35-40 30-35
35-40
10 to 15 Ibs. Over 15 lbs.
18-25 15-20
140°-150 °*
150°-160 °
170°-185 °
140°-150 °*
150°-160 °
170°-185 °
170°-180 °
170°-180 o
115°-125 °
185°-190 °
185°-190 °
In thigh:
185°-190 °
i'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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