GE 164D2966P118 - Manual (Page 16)

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
meat thermometer? I cook a roast or poultry?
A. Checking the finished internal temperature the A. It is not necessary to preheat your oven.
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 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
Q. Can I seal the sides of my foil when
carve it?
roasting a turkey?
A. Roasts are easier to slice if allowed to cool to
A. Sealing the foil will steam the meat. Leaving it
20 minutes after removing them from the oven.
unsealed allows the air to circulate and brown
Be sure to cut across the grain of the meat.
the meat.
ROASTING
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (1 O minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Meat
Tender cuts; rib, high quality
sirloin tip, rump or
round*
Lamb or bone-in
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Oven
Temperature Doneness
325° Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
325° Done:
325° Well Done:
325° To Warm:
325° Well Done:
350° Done:
325° Well Done:
Make sure poultry is thawed before roasting.
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
to 5 6 to
24-33 18–22
35–39 22-29
40-45 30-35
20-23
25–30 24-28
30-35
3 0 4 0
35-45 3 0 4 0
17-20 minutes per pound weight)
3 to 5 Over 5
3 5 4 0 30-35
3 5 4 0
10 to 15 Over 15
18-25 15–20
Internal
Temperature
1400–1
150 ”–1600
170”–1 85°
I 40°–1500t
1500-1600
1700-1
85°
I 70°–1800
700-1
I 20°
850–1 900
I 850–1 90°
In thigh:
900
*For boneless rolled roasts over 6 thick, add 5 to 10 minutes per pound to times given above.
S. Department 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 USDA Rev. June 1985.)
16