GE 164D2966P053 Use And Care Manual

ROASTING(continued)Questions and AnswersQ. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each timemeat thermometer? I cook a 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.Tempel”atures are shown in the Roasting Guide Q. When buying a roast, are there any special tipsthat would help me cook it more evenly?section. For roasts over 8 Ibs., check withthermometer at half-hour intervals after half A. Yes. Buy a roast as even in thickness as possible,the cooking time has passed. or buy rolled roasts.Q. Why is my roast crumbling when I try to Q. Can I seal the sides of my foil “tent” whencarve 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 it20 minutes after removing them 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 startedwithout thawing, but allow 10 to 25 minutes perpound additional time (10 minutes per pound forroasts 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 cookedsuccessfully without thawing. Follow the directions —given on the package label.TypeMeatTender cuts; rib, high qualitysirloin tip, rump or top round*Lamb leg or bone-in shoulder*Veal shoulder, leg or loin*Pork loin, rib or shoulder*Ham, precookedPoultryChicken or DuckChicken piecesTurkevOvenTemperature325°325°325°325°325°325”350°325°DonenessRare:Medium:Well Done:Rare:Medium:Well Done:Well Done:Well Done:To Warm:Well Done:Well Done:Well Done:IApproximate Roasting Time Internalin Minutes ~er Pound Tem~erature ‘F.3 to 5 lbs. 6 to 8 Ibs.24-33 18-2235-39 z2_2940-45 30-3521-25 20-2325-30 24-2830-35 28–3335-45 30403545 304017–20 minutes per pound (any weight)3 to 5 lbs. Over 5 Ibs.35-40 30-3535-4010 to 15 Ibs. Over 15 Ibs.18–25 15–20140°–15007150”–160°1700–1 85°140°–1500*150°-1600170°-18501700–1 80°170°-1800I 150–1 20°185°–1900185°–1900In thigh:185°–1900*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 somefood poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)—16