Roasting Guide - GE GRP16 Use And Care Manual

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 Ibs., check with thermometer
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 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
r
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*
Ham, precooked
Poultry
Chicken or
Duck
Chicken pieces
Turkey
'f The U. S. Department of Agriculture says "Rare beef is popular, but
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )

ROASTING GUIDE

Oven
Temperature Doneness
325° Rare:
Medium:
Well Done:
325° Rare:
Medium:
Well Done:
325° Well Done:
325° Well Done:
325° To Warm:
325°
Well Done:
350°
325° Well Done:
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. not necessary to preheat your oven.
It is
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,
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.
Unthawed ~oultrv often does not cook evenlv.
Some comrnerci~l frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs. 6 to 8
24-33 18–22
35-39 22-29
4045 30-35
21-25 20-23
25-30 24-28
30-35 28-33
3545 3040
35-45 3040
17–20 minutes per pound (any weight)
3 to 5 lbs. Over 5 lbs.
35-40 30-35
35-40
Over 15 Ibs.
10 to 15 lbs.
15-20
that cooking it to only 140°F. means
Internal
Temperature "F.
lbs.
150°–1600
170°–1850
150°–1600
170"–185°
170°–1800
170°-1800
115°–1200
185°–1900
185°–1900
In thigh:
185°–1900
15