GE JBP15 Use And Care Manual page 16

ROASTING
(continued)
Questionsand 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 4 kg (8 pounds), 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.
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.
FrozenRoasts
Frozen roasts of beef,
ROASTINGGUIDE
pork. lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
450 gm (1 pound) additional time [10 minutes per
450 gm ( 1 pound) for roasts under 2,3 kg (5 pounds),
more time for larger roasts].
Type
Meat
Tendercuts; rib, high quality
sirloin tip. rump or top round*
Latnb leg or bone-in shoulder*
Veal shoulder, leg or loin'!
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkev
Oven
Temperature
163CC (325°F)
163°C(325"F)
163°C(325'F)
163°C(325CF)
163°C(325CF)
163°C (325C'F)
177°C (350"F)
163CC(325°F)
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Dolie:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. FOI1OW the directions
given on the package label.
Approximate Roasting Time
in Minutes per Kilogram
1.4-2.3 kg 2.7-3.6 kg
(3-5 Ibs.) (6-8 Ibs.)
24–33
18-22
35-39
~~–~g
4045 30-35
2 I–25 20-23
25–30 24–28
30–35 28–33
35–45 3040"
35–45 30-40"
I7–20
minLltcs
per 450 gram
(pound) ( anyweight)
—
1.4-2.3 kg
Over 2.3 kg
(3 to 5 Ibs.)
(Over 5 lbs.)
35–40
30-35
35–40
4.5-6.8 kg Over 6.8 kg
(10-15 Ibs.)
(Over 15 lbs.1
18–25 15–'20
Internal
'temperature
50''-66cc"i"( I40"- I50''F"~ )
563–71'C ( 150'-160[" F )
773-85CC ( 170'-1X5'F)
50:'-66CC-/ ( 140'-150"F;
56('–7 1'C ( 150''-16F)")"
77['–85"C ( 170'-185'1; )
77''-82C'C ( 170''-1X{)"F)
77''-X2C'C ( ]70'-180 'F)
46°–490c ( I l5'–120"F)
85"–88CC ( IX5C-190"F)
85J-88'C ( 185C-190"F)
In thigh:
85"–88°C ( 1853–190<'F)
—
*For boneless rolled roasts over 15cm (6") thick, add 5 to I() minutes peI 450 gm ( 1 pound) to times gi~cn above.
+The U. S. Department of Agriculture says "'Rare beet'is popular.but you shouldknoivthat cookingit to only 60"C( 140"F. )
meanssome foodpoisoningorganismsmay survive. " (Source:Safe Food Book.YourKitchenGuide. USDARev..lUnc1985. )