GE JSP38, Use And 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 the
A. It is not necessary to preheat your oven.
completion of cooking time is recommended.
Q. When buying a roast, are there any special tips
Temperatures are shown in the Roasting Guide
that would help me cook it more evenly?
section. For roasts over 8 pounds, check with
thermometer at half-hour intervals after half the
A. Yes. Buy a roast as even in thickness as possible,
cooking time has passed.
or buy rolled roasts.
Q. Why is my roast crumbling when I try to
Q. Can I seal the sides of my “tent” when
carve it?
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.
—
GUIDE
Frozen Roasts
Frozen roasts beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 10 to 25 minutes per
Unthawed poultry often does not cook evenly.
pound additional time (10 minutes per pound for
Some commercial frozen poultry can be cooked
roasts under 5 pounds, more time for larger roasts).
successfully without thawing. Follow the directions
given on the package label.
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or
top round*
Lamb leg or bone-in shoulder*
shoulder, leg or loin*
Pork loin, shoulder*
Ham, precooked
Poultry
or
pieces
Turkey
boneless roasts over
Oven
temperature
325°
325°
325°
325°
325°
350°
325°
thick, ac
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
approximate Roasting Time
n Minutes per Pound
to
5
lbs.
21–25
25-30
30-35
35-45
35–45
6 to 8
Ibs.
18–22
22-29
30-35
20-23
24-28
28-33
3040
17–20 minutes per pound (any weight)
3 to 5 Ibs.
over
5 lbs.
35-40
30–35
Internal
temperature
140°-15007
170°-1850
140°-15007
170°-1850
170°-1800
1700–1 80°
1
20°
185°-1900
185”-190°
In thigh:
185°-1900
35–40
10
to lbs.
15 lbs.
18–25
to 1() minutes per pound to times given above.
U
. S. of Agriculture says “Rare beef is popular, but you should know that cooking it to only
means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
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