GE JBP55 Manuel d'utilisateur télécharger pdf (Page 19)

Questions and Answers

Q. Is it necessary to check for doneness with a

meat thermometer?

A. Checking the finished internal temperature at

the completion of cooking time is recommended.

Temperatures are shown in the Roasting Guide.

For roasts over 8 Ibs., check with thermometer

at half-hour intervals after half the cooking time

has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice

allowed to cool

20 minutes after removing them from the oven.

sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook

a roast or poultry?

A. It is not necessary to preheat your oven.

Q. When buying a roast, are there any special tips

that 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” when

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and brown

the meat.

ROASTING

GU~E

Frozen Roasts

Frozen roasts of beef, pork,

lamb,

etc., can be started

without thawing, but allow 10 to 25 minutes per

pound additional time (10 minutes per pound for

roasts under 5 pounds, more time for larger roasts).

Meat

Tender cuts; rib, high quality

sirloin tip, rump or top round*

Lamb

leg

or bone-in shoulder*

Veal shoulder,

leg

or loin*

Pork loin, rib or

shoulder+

Ham, precooked

Poultry

Chicken or Duck

Chicken pieces

Turkey

*For boneless rolled roasts over

Oven

Temperature

325°

3500

325°

lches

thick, ad

Doneness

Rare:

Medium:

Well Done:

Rare:

Medium:

Well Done:

To Warm:

Well Done:

Make sure poultry is thawed before roasting.

Unthawed poultry often does not cook evenly.

Some commercial frozen poultry can be cooked

successfully without thawing. Follow the directions

given on the package label.

Approximate Roasting Time

in Minutes per Pound

3 to 5 Ibs.

6 to 8 Ibs.

24-33

18–22

35–39

22-29

40+5

30–35

21-25

20-23

25-30

24-28

30-35 28-33

35–45

3040

35–45

3040

17–20

minutes per pound (any weight)

Ibs.

Over

Ibs.

35–40

30-35

3540

10 to

lbs.

Over 15 Ibs.

18-25

15-20

to 10 minutes

per

pound to times given above.

Internal

Temperature

‘F.

—

140°–1500t

1500–1 60°

1700–1 85°

140°–1500t

500

1600

700-1

85°

700–1 80°

15°-1200

85°–1900

1 85°-1900

tbigh:

1850–1 90°

tThe

U. S. Department of Agriculture says “Rare beef is

popultir,

but you

should

know that cooking it to only

140°F.

means some

food

poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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GE JBP55 Manuel d'utilisateur Page 19

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