GE 49-8549 - Manual (Page 22)

ROASTING
(continued)
Questions and Answers
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 not necessary to preheat your oven.
the completion 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?
For roasts over 8 lbs., check with thermometer
A. Yes. Buy roast as even in thickness as
at half-hour intervals after half the cooking
has passed.
or rolled roasts.
Q. Why is my roast crumbling when trv to
Q. I seal the sides of my foil “tent” when
.
carve it?
roasting a turkey?
A. Roasts are easier to slice allowed to cool 10 to
A. Sealing the foil will steam the meat. Leaving
from the unsealed allows the air to circulate brown
Be sure to cut across the grain of the meat.
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts beef, pork, lamb, etc.. started Make sure poultry is before roasting.
without thaw but () to minutes per poultry often not cook Some
pound additional time ( per pound-for commercial frozen poultry can be cooked successfully
roasts pounds. more time roasts). without thaw Follow the directions i
label.
Type Temperature Doneness
rib. high quality
sirloin tip. rump or
Lamb or bone-in
or
rib or
precooked
Well Done:
:
Well
Well Done:
Poultry
Chicken pieces
Approximate Roasting
in Minutes per Pound
to lbs. 6 to lbs.
–25
minutes per
Temperature
1 40”- 1
150-160
70’-185
140C-
150’’-1
I ‘70---l
1
-
180 ‘
1 15’ -l
to 5 Over lbs.
30--.35
to 15 lbs. Over 15 lbs.
1
-1
1 -190
In thigh:
185 -190
*For over add to 10 minutes pound
‘i-The U. S. Department Agriculture .-Rare popular, but F-.
poisoning organisms (Source: Your Kitchen )
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