GE JMS08 Use And Care 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 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 l0 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.
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 round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Oven Internal
Temperature Doneness Temperature °F.
325°
325°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
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
30-35 28-33
35-45 30-40
35-45 30-40
325°
325°
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°
325°
350°
325°
To Warm:
Well Done:
Well Done:
Well Done:
17-20 minutes per pound (any weight)
3 to 5 lbs. Over 5 lbs.
35-40 30-35
35-40
10 to 15 lbs. Over 15 lbs.
18-25 15-20
140°-150° t
150o-160 °
170o-185 °
140°-150° t
150o-160 °
170o-185 °
170o-180 °
170o-180 °
115o-125 °
185o-190 °
185o-190 °
In thigh:
185°-190 °
*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.)
19