GE 4164D2966P234 Use And Care & Installation Manual

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GE 4164D2966P234 Use And Care & Installation Manual Manual pdf 24 page image

24ROASTING(continued)Questions and AnswersQ. Is it necessary to check for doneness with ameat thermometer?A. Checking the finished internal temperature atthe completion of cooking time is recommended.Temperatures are shown in the Roasting Guide.For roasts over 8 lbs., check with thermometerat half-hour intervals after half the cooking timehas passed.Q. Why is my roast crumbling when I try tocarve it?A. Roasts are easier to slice if allowed to cool 10 to20 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 cooka roast or poultry?A. It is not necessary to preheat your oven.Q. When buying a roast, are there any special tipsthat 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” whenroasting a turkey?A. Sealing the foil will steam the meat. Leaving itunsealed allows the air to circulate and brownthe meat.Oven Approximate Roasting Time InternalType 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°–120°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 somefood poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)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. Somecommercial frozen poultry can be cooked successfullywithout thawing. Follow the directions given on thepackage label.