GE 164D2966P087 Use And 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
shown in the Regular Roasting Guide, For roasts
are
over 8 lbs., 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 f'or
roasts under 5 pounds, more time for larger roasts).
Type
Meat
sirloin tip. rump or top round*
Lamb leg or bone-in shoulder+'
Veal
shoulder, leg or loin*
Ham, precooked
Poultry
Chicken or
Duck
Turkey
Turkey Breast
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev, June 1985.)
26
REGULAR ROASTING GU~E
Oven
Temperature Doneness
325° Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
325° Well Done:
325° Well Done:
325° To Warm:
Well Done:
325° Well Done:
325° Well Done:
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"
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 per Pound
3
to 5 lbs.
18–22
40-45 30-35
21-25
25-30
30–35
35-45
35–45
17–20 minutes per DoLmd (any wei:bt)
3
5 Over
to Ibs.
30-35
10 to 15 Ibs. Over 15 Ibs.
18-25 15-20
3 to 3% Ibs.
15-22
30-40
should know that cooking it to
YOU
when
Internal
Temperature "F.
160["
I 700
140'''1"
160["
1700
1700
1700
1400
5 lbs. In breast
1 70"
In thigh
1800
In thigh:
1850–1 900
1700
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