GE JRS04 Use And Care Manual page 15

Q. Is necessary to check for doneness with
it
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 them from the oven. Be
sure to cut across the grain of the meat.
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).
Meat
Tender cuts; rib,
high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shouIder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Oven
Temperature Doneness
325° Rare:
Medium:
Well Done:
Rare:
325°
Medium:
Well Done:
325° Well Done:
325°
325° To Warm:
325° Well Done:
Well Done:
350°
Well Done:
325°
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,
buy rolled roasts.
or
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. FOIIOW the directions
given on the package label.
Approximate Roasting Time
in Minutes
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
28-33
3040
3545 3040
minutes per pound (any weight)
17-20
3 to 5 Ibs. Over 5 lbs.
35-40 30-35
35-40
10 to 15 Ibs. Over 15 lbs.
18–25 15–20
Internal
Temperature 'F.
150°–1600
170°–1850
150°–1600
170°–1850
170°–1800
170°–1800
115°–1200
185°–1900
185°–1900
In
thigh:
185°–1900
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