GE JKP16 Use & Care Manual page 26

Regular Roasting Questions & 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
if you did not use the probe while cooking.
Temperatures are shown in the Regular Roasting
Guide. For roasts over 8 Ibs., check with
thermometer at 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
roasts under 5 pounds, more time for larger roasts).
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb lcg or bone-in shoulder*
shoulder,
Veal
Pork loin, rib or shoulder+
Ham, precooked
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 p~isoning organ;sms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev.;une 1985.)
26
REGULAR ROASTING
REGULAR ROASTING GU~E
Oven
Temperature Doneness
325°
Rare:
Medium:
Well Done:
0
32s
Rare:
Medium:
Well Done:
325°
Well Done:
325° Well Done:
To Warm:
325° Well Done:
350°
Well Done:
325°
Well Done:
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. 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
rolled roasts.
or
buy
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. Follow the directions
given on the
package label.
Approximate Roasting Time
in Minutes Der Pound
3 to 5 lbs. 6 to 8 lbs.
24-33
35-39 22-29
40-45 30–35
21-25 20–23
25-30 24-28
30--35
35-45
3 0 4 0
35-45
17–20 minutes per pound (any weight)
3 to 5 Ibs. Over 5 lbs.
30-35
10 to 15 lbs. Over 15 lbs.
18-25
in thickness as possible,
Internal
Temperature "F.
-
1500 1600"
170°-1850
1400 -1500t"
170 "-185°
1700-1 80°
-
[ 700 [ 800
185°–190"
185°–1900
thigh:
In
185"–190"
–