Roasting Guide - GE JHP70GN 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
if you did not use the probe while cooking.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
has passed.
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.
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, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
36
ROASTING
(continued)

ROASTING GUIDE

Oven
Temperature Doneness
325°
Medium:
Well Done:
325° Rare:
Medium:
Well Done:
325°
Well Done:
325°
Well Done:
325° To Warm:
325° Well Done:
350° Well Done:
325°
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
only for very small roasts, which cook a short
length of time.
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.
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs. 6 to 8 lbs.
I 8–22
24-33
22-29
35-39
30–35
40-45
20-23
21-25
24–28
25-30
30–35 28-33
3040
35-45 3040
Over 5 lbs.
3 to 5 lbs.
30–35
35–40
35-40
10 to 15 Ibs. Over 15 Ibs.
18-25 15-20
Internal
Temperature "F.
-
1400
1500-1600
1700-1 85°
1500-1600
1700–1 85°
1700–1 800
1700–1 800