GE JBP22GR Use And Care & Installation Manual

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Questions and AnswersQ.A.Q.A.Is it necessary to check for doneness with ameat thermometer?Checking the finished internal temperature at thecompletion of cooking time is recommended.Temperatures are shown in Roasting Guide. Forroasts over 8 lbs., check with thermometer at half-hour intervals after half the time has passed.Why is my roast crumbling when I try tocarve it?Roasts are easier to slice if allowed to cool 10 toz() 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 unnecessary 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 66tent)7 whenroasting a turkey?A. Sealing the foil will steam the meat. Leavingit unsealed allows the air to circulate and brownthe meat.TypeMeatTender cuts; rib, high quality sirlointip, rump or top roundtLamb leg or bone-in shouldertVeal shoulder, leg or loin~Pork loin, rib or shoulderl_Ham, precookedPoultryChicken or DuckChicken piecesTurkeyROASTING GUIDEOvenTemperature325°325°325°325°325°325°350°325°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. 6 to 8 lbs.24-30 18-2530-35 22-2535-45 28-3321-25 20-2325-30 24-2830-35 28-3335-45 30-4035-45 30-4010 minutes per pound (any weight)3 to 5 lbs. Over 5 Ibs.35-40 30-3535-4010 to 15 lbs. Over 15 lbsi20-25 15-20InternalTemperature ‘F.1 40”. 1 50”*150°- 160°1700-1 85°140”- 1 5(3”*150°- 160°170°- 185°1700- 180°170°- 180°125°- 130°1 85°- 1 90°185°- 190°In thigh:185°- 190°‘i-For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.*The us. De~artment of Agriculture savs “Rare beef is ~o~ular, but You should know that cookin~ it to only 140°F. nleans.some food p~isoning organ;sms may survive.” (Source: LS;fe Food Book. Your Kitchen Guide. U~DA Rev~June 1985. )17