Roasting Guide - GE JHP56 Use And Care Manual

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 the Roasting Guide.
For roasts over 8 Ibs., check with thermometer
at half-hour intervals after half the cooking time
has passed.
carve it?
A. slice if allowed to cool 10 to
Roasts are easier to
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 1() to 25 minutes per
pound additional time ( 1() minutes per pound for
Type
Meat
high quality
sirloin tip, rump or top round$'
Lamb leg or bone-in shoulder'
Veal shoulder, leg or loinx'
Pork loin, rib or shouldcr~:
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.
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

ROASTING GUIDE

Oven
Temperature Doneness
Rare:
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° Well Done:
Q. Do I need to preheat my oven each time
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.
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.
Unthawed poultry often does not cook evenly.
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
lbs. 6 to 8 lbs.
3 to 5
24-33
18-22
22-29
40-45 30–35
21-25 20-23
25-30 24-28
28–33
35-45
30-40
35-45 3040
17–20 minutes
per pound (any weight)
3 to 5
lbs.
Over 5 lbs.
35-40 30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
18-25 15-20
I cook a
Internal
Temperature 'F.
150°–1600
170°–1850
150°–1600
170°–1850
170°–1800
1700–1 80°
115°–1200
—
185°–1900
185°–1900
185°–1900
19