GE JSP28, Use & Care Manual

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ROASTING
(continued)
.
Questions and Answers
Q. Is it necessary to check for doneness with Q. Do I need to preheat my oven each time I cook
a meat thermometer? a roast or poultry?
A. Checking the finished internal temperature at A. It is unnecessary to preheat your oven.
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
section. For roasts over 8 pounds, check with
thermometer at half-hour intervals after half
A. Yes. Buy a roast as even in thickness as possible,
the cooking time has passed.
or buy rolled roasts.
Q. Why is my roast crumbling when I try to
carve it?
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Roasts are easier to slice if allowed to cool 10 to
A.
Sealing the foil will steam the meat. Leaving
20 minutes after removing them from the oven.
it unsealed allows the air to circulate and brown
Be sure to cut across the grain of the meat.
the meat.
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken
pieces
Turkey
ROASTING GUIDE
Oven
Temperature
325°
325°
325°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Done:
Well Done:
To Warm:
Approximate Roasting Time
in Minutes per Pound
3 to 5
lbs. 6 to 8
lbs.
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
30-40
17–20 minutes per pound (any weight
3 to
5 lbs.
Over 5 lbs.
35-40 30-35
35-40
10 to 15 lbs. Over 15
lbs
18-25 15-20
Internal
temperature ‘F.
150°–1600
—
170°–1850
140”-
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
185°–1900
185°–1900
thigh:
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
U.S. Department of
-
Agriculture “Rare beef is popular, but should know that cooking it to only means
some
food may
Food Book. Your Kitchen Guide. Rev._ 1985.)
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