GE JGRS06BEJBB - Manual (Page 19)

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Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional
time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly. Some commercial frozen
poultry can be cooked successfully without thawing. Follow the directions given on the package label.
Questions and Answers
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$ Checking the finished internal
temperature at the completion of cooking
time is recommended. Temperatures are
shown in the Roasting Guide. For roasts
over 8 lbs. check with thermometer at
half-hour intervals after half the cooking
time has passed.
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$ Roasts are easier to slice if allowed to
cool 10 to 20 minutes after removing
them from the oven. Be sure to cut
across the grain of the meat.
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$ It is not necessary to preheat your oven.
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$ Yes. Buy a roast as even in thickness as
possible, or buy rolled roasts.
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$ Sealing the foil will steam the meat.
Leaving it unsealed allows the air to
circulate and brown the meat.
Roasting Guide
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 Tender cuts; rib, high quality 325° Rare: 24–33 18–22 140°–150°*
sirloin tip, rump or top round† Medium: 35–39 22–29 150°–160°
Well Done: 40–45 30–35 170°–185°
Lamb leg or bone-in shoulder† 325° Rare: 21–25 20–23 140°–150°*
Medium: 25–30 24–28 150°–160°
Well Done: 30–35 28–33 170°–185°
Veal shoulder, leg or loin† 325° Well Done: 35–45 30–40 170°–180°
Pork loin, rib or shoulder† 325° Well Done: 35–45 30–40 170°–180°
Ham, precooked 325° To Warm: 17–20 minutes per pound (any weight) 115°–125°
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Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°
Chicken pieces 350° Well Done: 35–40 185°–190°
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Turkey 325° Well Done: 18–25 15–20 185°–190°
†For 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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