GEAppliances JHP69GN, Инструкция по использованию и уходу

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ROASTING
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time I cook
meat thermometer? a roast or poultry?
A. Checking the finished internal temperature at A. It is rarely necessary to preheat your oven. Preheat
the completion of cooking time is recommended
only for very small roasts, which cook a short
if you did not use the probe while cooking. length of time.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
at
half-hour intervals after half the cooking time
has passed.
A. Yes. Buy roast as even in thickness as possible,
Q. Why is my roast crumbling when I try to
or buy rolled roasts.
carve it?
Q. Can I seal the sides my foil “tent” when
A. Roasts are easier to slice if allowed to cool 10 to
roasting a turkey?
after removing them from the oven.
A. Sealing the foil steam the meat. Leaving it
Be sure to cut across the grain of the meat.
unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
I
Oven
Type Temperature
Meat
Tender cuts; rib, high quality
325°
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder* 325°
Veal shoulder, leg or loin*
325°
Pork loin, rib or shoulder* 325°
Ham, precooked 325°
Poultry
Chicken or Duck
325°
Chicken pieces 350°
Turkey
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 lbs.
24-33 18–22
35–39 22-29
40-45 30-35
2 1–25
20–23
25-30 24-28
30-35 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 lbs.
Over 15 Ibs.
18–25 15-20
Internal
Temperature ‘F.
.
1400–1 50°1’
150°-1600
170°–1850
140°–1500j’
150°–1600
170°–1850
1700–1 80°
170°-1800
85°-1900
thigh:
185°–190”
*For boneless rolled roasts over 6 inches thick, add 5 to minutes per pound to times given above.
U. S. Department 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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