GE 164D2966P087 - Manual (Page 26)

REGULAR ROASTING QUESTIONS & ANSWERS
Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time I cook a
meat thermometer? roast or poultry?
A. Checking the finished internal temperature at the A. It is not necessary to preheat your oven.
completion of cooking time is recommended you
did not use the probe while cooking. Temperatures
Q. buying a roast, are there any special tips
that would help me cook it more evenly?
are shown in the Regular Roasting Guide, For roasts
over lbs., check with thermometer at half-hour
A. Yes. Buy a roast even in thickness as possible,
intervals after half the time has passed.
or buy rolled roasts,
Q. Why is my roast crumbling when I try to
carve it?
Q. Can I seal the sides of my foil when
roasting a turkey?
A. Roasts are easier to slice if allowed to cool 10 to
A. Sealing the foil will steam the meat. Leaving it
20 minutes after removing them from the oven.
unsealed allows the to circulate
Be sure to across the grain of the meat.
the meat.
REGULAR 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 (10 minutes per pound
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
poultry often does not cook evenly.
Some commercial frozen poultry be cooked
successfully without thawing. Follow the directions
given on the package label.
—
Type
Meat
cuts; rib, high quality
sirloin tip. rump or top round*
Lamb bone-in
Veal shoulder, leg loin*
rib shoulder:{
Ham, precooked
Poultry
Chicken or Duck
Turkey
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well
Well Done:
Well Done:
Approximate Roasting Time
in Minutes
Pound
3 to 5 lbs. to lbs.
18–22
40-45 30-35
21-25
25-30
30–35
35-45
35–45
17–20 minutes
3 to 5 Ibs. Over 5 lbs.
30-35
10 to 15 Ibs. Over 15 Ibs.
18-25 15-20
3 to Ibs. to 9 lbs.
30-40 15-22
For boneless roasts over 6 inches thick, add 5 10 minutes per pound to times given
Internal
Temperature
160[”
I 700
140’’’1”
160[”
1700
1700
1700
1400
In breast
1 70”
In thigh
1800
In thigh:
1850–1 900
1700
U. S. Department of Agriculture says “Rare beef is popular. but
YOU
should that cooking it to
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev, June 1985.)
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