GE JGBP35GXA Use And Care & Installation Manual

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22ROASTING(continued)QuestionsQ. Is it necessary to check for doneness with ameat thermometer?A. Checking the finished internal temperature at thecompletion of cooking time is recommended.Temperatures are shown in Roasting Guide. Forroasts over 3.6 kg (8 lbs.), check with thermometerat half-hour intervals after half the time has 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 from oven. Be sure tocut 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. Leavingit unsealed allows the air to circulate and brownthe meat.ROASTING GUIDEFrozen RoastsFrozen roasts of beef, pork, lamb, etc., can be startedwithout thawing, but allow 15 to 25 minutes per 450grams (1 pound) additional time [15 minutes per 450grams (1 pound) for roasts under 2.3 kg (5 lbs.), moretime 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 directionsgiven on package label.Oven Approximate Roasting Time InternalType Temperature Doneness in Minutes per 450 Grams (1 Pound) Temperature °C.Meat 1.4 to 2.3 kg 2.7 to 3.6 kg(3 to 5 lbs.) (6 to 8 lbs.)Tender cuts; rib, 163°C. (325°F.) Rare: 24–35 18–25 60°–66° (140°–150°F.)†high quality sirloin tip, Medium: 35–39 25–31 66°–71° (150°–160°F.)rump or top round* Well Done: 39–45 31–33 77°–85° (170°–185°F.)Lamb leg or 163°C. (325°F.) Rare: 21–25 20–23 60°–66° (140°–150°F.)†bone-in shoulder* Medium: 25–30 24–28 66°–71° (150°–160°F.)Well Done: 30–35 28–33 77°–85° (170°–185°F.)Veal shoulder, leg or loin* 163°C. (325°F.) Well Done: 35–45 30–40 77°–82° (170°–180°F.)Pork loin, rib or shoulder* 163°C. (325°F.) Well Done: 35–45 30–40 77°–82° (170°–180°F.)Ham, precooked 163°C. (325°F.) To Warm: 18–23 minutes per 450 grams 46°–52° (115°–125°F.)(1 pound) (any weight)Poultry 1.4 to 2.3 kg Over 2.3 kg(3 to 5 lbs.) (5 lbs.)Chicken or Duck 163°C. (325°F.) Well Done: 35–40 30–35 85°–88° (185°–190°F.)Chicken pieces 177°C. (350°F.) Well Done: 35–40 85°–88° (185°–190°F.)4.5 to 6.8 kg Over 6.8 kg(10 to 15 lbs.) (15 lbs.) In thigh:Turkey 163°C. (325°F.) Well Done: 16–22 12–19 85°–88° (185°–190°F.)*For boneless rolled roasts over 15 cm (6″) thick, add 5 to 10 minutes per 450 grams (1 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 60°C. (140°F.)means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)