GE JGRS06BEJBB Use and Care Manual - Page 22

Roasting Guide, Questions and Answers, Q. When buying a roast, are there any

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Safety Instructions Operating Instructions Using the roasting feature. 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. 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. 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 them from the 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 not necessary 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 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. 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. Roasting Guide Type 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 lbs. 6 to 8 lbs. 24-33 18-22 35-39 22-29 40-45 30-35 21-25 20-23 25-30 24-28 30-35 28-33 35-45 30-40 35-45 30-40 17-20 minutes per pound (any weight) 3 to 5 lbs. 35-40 35-40 10 to 15 lbs. 18-25 Over 5 lbs. 30-35 Over 15 lbs. 15-20 Internal Temperature °F 140°-150°* 150°-160° 170°-185° 140°-150°* 150°-160° 170°-185° 170°-180° 170°-180° 115°-125° 185°-190° 185°-190° In thigh: 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.) Troubleshooting Tips Consumer Support 22

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Operating Instructions
Safety Instructions
Consumer Support
Troubleshooting Tips
22
Roasting Guide
Using the roasting feature.
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.
Oven
Approximate Roasting Time
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature °F
Meat
3 to 5 lbs.
6 to 8 lbs.
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°
Poultry
3 to 5 lbs.
Over 5 lbs.
Chicken or Duck
325°
Well Done:
35–40
30–35
185°–190°
Chicken pieces
350°
Well Done:
35–40
185°–190°
10 to 15 lbs.
Over 15 lbs.
In thigh:
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. Y
our Kitchen Guide.
USDA Rev. June 1985.)
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.
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.
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
them from the 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 not necessary 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 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.