GE XL44 JGBS09 Owner's Manual & Installation Instructions

GE XL44 JGBS09 Owner's Manual & Installation Instructions Manual pdf 18 page image

18ROASTING(continued)Q. Is it necessary to check for doneness witha meat thermometer?A. Checking the finished internal temperature at thecompletion of cooking time is recommended.Temperatures are shown in Roasting Guide.For roasts over 8 lbs., check with thermometer athalf-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 cool10 to 20 minutes after removing from 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.Questions and AnswersROASTING GUIDEFrozen RoastsFrozen roasts of beef, pork, lamb, etc., can be startedwithout thawing, but allow 15 to 25 minutes perpound additional time (15 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 directionsgiven on package label.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: 24–35 18–25 140°–150°†sirloin tip, rump or top round* Medium: 35–39 25–31 150°–160°Well Done: 39–45 31–33 170°–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: 18–23 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: 16–22 12–19 185°–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. meanssome food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)