GE 49-8338 - Manual (Page 19)

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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.
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roasts over 8 lbs., check with thermometer at half­
hour intervals after half the 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 1 cook
a roast or poultry?
A. It is unnecessary to preheat your oven.
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 roiled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
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the meat.
ROASTING GUIDE
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Oven
Temperatu;^ Til /V Vt АП AC C
Approximate Roasting Time
in Minutes per Pound Internal
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Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality sirloin Я25° Rare: 24-35 18-25 140°-150°*
tip, rump or top roundf Medium: 35-39 25-31 150°-160°
Well Done: 39-45 31-33 170°-185°
О oi on oa 1ЛПО КПО*
Medium: 25-30 24-28 150°-160°
Well Done: 30-35 28-33 170°-185°
Veal shoulder, leg or loinf 325“ Well Done: 35-45 30-40 i/0”-i50”
Pork loin, rib or shoulderf 325° Well Done: 35-45 30-40 170°-180°
Ham, precooked 325° To Warm: 18-23 minutes per pound (any weight) 115°-125°
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35-40 30-35 185°-190°
Chicken pieces 350“ Weil Done: 35-40 185°-190°
10 to 15 lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 16-22 12-19 185°-190°
tFor boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
*The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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