GE 164D2966P122 Use And Care Manual page 16

ROASTING
(continued)
Questionsand Answers
Q.
Is it
necessaryto checkfor donenesswith
a meatthermometer?
A. Checkingthe finishedinternaltemperatureat
the completionof cookingtime is recommended.
Temperatures are shownin the RoastingGuide.For
roastsover8 pounds,checkwiththermometer a t half-
hourintervalsafterhalfthe cookingtimehas passed.
Q. Whyis my
roastcrumblingwhen
I try to
carveit?
A. Roastsare easierto sliceif allowedto cool 10to
20 minutesafterremovingthemfrom the oven.
Be sure to cut acrossthe grainof the meat.
Q.
DoI
needto preheatmy oveneachtime I cook
a roastor poultry?
A. It is not necessaryto preheatyouroven.
Q. Whenbuyinga roast,are thereany specialtips
that wouldhelp me cook it moreevenly?
A. Yes.Buy a roast as even in thicknessas possible,
or buy rolledroasts.
Q. Can I seal the sidesof my foil "tent"when
roastinga turkey?
A. Sealingthe foil will steamthe meat.Leavingit
unsealedallowsthe air to circulateand brown
the meat.
ROASTING GUIDE
Frozen Ross@
Frozenroastsof beef,pork,lamb,etc., can be started Makesurepoultryis thawedbeforeroasting.
withoutthawing,but allow 10to 25 minutesper Unthawedpoultryoftendoes not cookevenly.
poundadditionaltime (10 minutesper poundfor Somecommercialfrozenpoultrycan be cooked
roastsunder5 pounds,moretime for largerroasts). successfullywithoutthawing.Followthe directions
givenon the packagelabel. -
Oven
Type Temperature
Meat
Tender c uts;rib,highquality 325°
sirloin tip,rumportopround*
Lamblegorbone-in shoulder* 325"
Vealshoulder, legorloin*
I
325°
Porkloin.ribor shoulder* 325°
Ham,precooked 325°
,
Poultry
Chicken orDuck 325°
Chicken pieces 350°
Approximate RoastingTime
Doneness
in Minutesper Pound
Rare:
Medium:
Well D one:
Rare:
Medium:
Well D one:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
3 to 5 Ibs. 6 to 8 Ibs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25
20-23
25-30 24-28
30-35
28-33
35-45 30-40
35-45 3M0
17-20 minutes perpound (anyweight)
3 to 5 lbs. Over5 Ibs.
35-40 30-35
35-40
10to 15Ibs. Over15lbs.
Turkey
I
325° WellDone: 18-25 15-20
*Forboneless r olledroastsover6 inches thick, a dd5 to 10minutes p erpoundto timesgivenabove.
Internal
Temperature "F.
140°–1500t
150°–1600
170°-1850
140°–1500+
150°–1600
170°-1850
170°-1800
170°–1800
115°-1200
185°–1900
185°–1900
In thigh:
185°–1900
tTheU.S.Department ofAgriculture s ays"Rare beefispopular, butyoushould know thatcooking i ttoonly140"F. means s ome
foodpoisoning organisms maysurvive." ( Source: SafeFoodBook. Y our K itchen G uide, U SDA Rev. J une1985.)
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