GE Monogram ZEK73WP - Manual (Page 26)

WITH THE PROBE
(continued)
Questions and Answers
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
if you did not use the probe while cooking.
Temperatures are shown in the Roasting Guide.
For roasts over 8
check with thermometer
at half-hour intervals after half the cooking time
has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
A. It is rarely necessary to preheat your oven. Preheat
only for very small roasts, which cook a short
length of time.
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.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
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 6 to 8
24-33 18-22
35–39 22-29
30-35
21-25 20-23
25-30 24-28
30-35 28-33
3545
3545
3040
17-20 per pound (any weight)
3 to 5 Over 5
3540 30-35
10 to 15 Over 15
18-25 15–20
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature
150°–1600
170°–1850
140°-15007
150°–1600
170°–1850
170°–1800
170°–1800
115°–1200
185°–1900
185°–1900
In thigh:
185°–1900
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 Guide. USDA Rev. June 1985.)
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