GE JTP56 Use And Care Manual page 26

ROASTING
(continued)
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 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 coot 10 to
20 minutes after 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 wilt 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, etco, 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 eveuly_
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 round'_
Lamb leg or bone-in shoulderi"
Veal shoulder, leg or loin?
Pork loin, rib or shoutdert
Oven
Temperature I
325 °
325 °
325 °
325 °
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 51bs. 6 to 8 Ibs.
24-33 ! 8-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
Ham, precooked 325 °
Poultry
Chicken or Duck 325 °
Chicken pieces 350 °
Turkey
"_Forboneless roiled roasts over 6 inches thick,
To Warm: 17-20 minutes per pound (any weight)
3 to 5 lbs. Over 5 lbs.
Well Done: 35-40 30-35
Well Done: 35-40
10 to 15 lbs, Over 15 lbs,
325 ° Well Done: 18-25 15-20
add 5 to 10 minutes per pound to times given above.
Internal
Temperature OF.
140°-150°*
150_-160 °
170°-185 o
140o-150°*
150°-160 °
170°-185 °
170°-180 °
170°-180 °
115°-125 °
185°-190 °
185°-t90 °
In thigh:
185°-190 °
*The U.S. Department of Agriculture says "Rare beef is populaz; but you should know that cooking it to only !40°E means
some food poisoning organisms may survive)' (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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