GE 164 D2966P073 Use And Care Manual

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GE 164 D2966P073 Use And Care Manual Manual pdf 22 page image

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 cookmeat thermometer? a roast or poultry?A. Checking the finished internal temperature at A. It is not necessary to preheat your oven.the completion of cooking time is recommended. Q. When buying a roast, are there any special tipsTemperatures 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 a roast as even in thickness as pos~ible,at half-hour intervals after half the cooking timehas passed. or buy rolled roasts.Q. Why is my roast crumbling when I trv to Q. Can I seal the sides of my foil “tent” when.carve it? roasting a turkey?A. Roasts are easier to slice if allowed to cool 10 to A. Sealing the foil will steam the meat. Leaving i~Z() InlnL1tes after I“emovlng therll from the oven. unsealed allows the air to circulate and brownBe sure to cut across the grain of the meat. the meat.ROASTING GUIDEFrozen RoastsFrozen roasts of beef, pork, lamb, etc.. can be started Make sure poultry is thawed before roasting.without thaw ing. but al]owr ] () to 2S minutes per Unthawed poultry often does not cook evenly Somepound additional time ( 10 minuks per pound-for commercial frozen poultry can be cooked successfullyroasts Lmder 5 pounds. more time for larger roasts). without thaw ing. Follow the directions g i \en on thepacktige label.O~enType Temperature DonenessNleatTender cuts; rib. high qualitysirloin tip. rump or top round’!Lamb leg or bone-in shou]der’i’\’cal ihouider, leg or ltlin’”Pork loin. rib or shoulder’;<Hwl, precooked325” Rare:.Mediurn:Well Done:Rare :I’Vtediurn:Well Done:Well Done:Well Done:To ~’wm:Poultry~’hlcken or DuchChicken piecesT’LII-kc}Approximate Roasting Timein Minutes per Pound3 to 5 lbs. 6 to 8 lbs.~4–33 1 8–2235–39 ~~–~140-45 30-3521 –25 ~~–~~25–30 ~+~g30-35 28–3335–.45 304035–45 ~()-~()17–20 minutes per pouid (an! weight)InternalTemperature “F.1 40”- 1 so’”~”150-1601 70’-185140C- 150 “-;”150’’-1 6(UI ‘70---l 851 ’70 - l/lo-170 “-- 180 ‘1 15’ -l 20”3 to 5 lbs. Over 5 lbs.35–40 30--.3535–4010 to 15 lbs. Over 15 lbs.1 8–25 15-20185 -1 ()()1 85” -190In thigh:185 -190*For bonelew rolled roasts over 6 inchc~ thick. add 5 to 10 minutes per pound to tinle~ gi~cn abotc.‘i-The U. S. Department ()1’ Agriculture says .-Rare beef i \ popular, but you ~llou Id know Lh at cook iny i t [u on]\ 140 F-. me :in~ w mefood poisoning organisms may sur~ ile... (Source: Safe Food Book. Your Kitchen Guide. USDA Ret. JLLIW 19~5. )22