Questions And Answers; Roasting Guide - GE JMP28GR Use And Care Manual

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 Ibs., 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 from oven. Be sure to
cut across the grain of the meat.
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*
Ham. mecooked
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.
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
ROASTING
(continued)
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
A. It is unnecessary 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

Approximate Roasting Time
Oven
Doneness in Minutes per Pound
3 to 5
325° Rare:
24-33
Medium:
35-39
Well Done:
40-45
325° Rare:
21-25
Medium:
25-30
Well Done:
30-35
325°
Well Done:
35-45
325° Well Done: 3545
325° To Warm: 17-20 minutes per pound (any weight)
3
325° Well Done:
35-40
350° Well Done:
35-40
10 to 15 lbs.
325°
Well Done: 18-25
6 to 8 lbs.
lbs.
18-22
22-29
20-23
28-33
3040
30-40
Over 5 lbs.
to 5 lbs.
30-35
Over 15
15-20
Internal
150°–1600
170°–1850
150°–1600
170°-1850
170°–1800
170°–1800
115°–1250
185°-1900
185°–1900
lbs
In thigh:
185°–1900