GE JBP2 Use And Care & Installation Manual

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GE JBP2 Use And Care & Installation Manual Manual pdf 19 page image

Questions and AnswersQ. 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 the 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 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. 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 10 to 25 minutes perpound additional time (10 minutes per pound forroasts under 5 pounds, more time for larger roasts),TypeMeatTender cuts; rib, high quality sirlointip, rump or top round*Lamb leg or bone-in shoulder*Veal shoulder, leg or loin*Pork loin, rib or shoulder*Ham, precookedPoultryChicken or DuckChicken piecesTurkeyOvenTemperature325°325°325°325°325°325°350°325°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 directionsgiven on the package label.DonenessRare:Medium:Well Done:Rare:Medium:Well Done:Well Done:Well Done:To Warm:Well Done:Well Done:Well Done:Approximate Roasting Timein Minutes per Pound3 to 5 lbs.24–3030-35354521-2525-3030-3535-4535-456 to 8 lbs.18-2522-2528-3320-2324-2828-33304030-4010 minutes per pound (any weight)3 to 5 lbs. Over 5 lbs.35-40 30-3535-4010 to 15 Ibs. Over 15 Ibs,20-25 15-20InternalTemperature “F.140°–1500t1500–1 60°1700–1 85°1400–1 50°t150°– 160°1700–1 85°1700–1 80°170°–18001250–1 30°1850–1 90°185°– 190°In thigh:1850–1 90°*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.Wile Us. 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.)19