GE JSP26 Use And Care Manual

Also see for JSP26: Owner's manual Installation instructions Owner's manual Use & care guide Use and care guide

Contents

.,Questions and AnswersQ. Is it necessary to check for doneness witha meat thermometer?A. Checking the finished internal temperature atthe completion of cooking time is recommended,Temperatures are shown in the Roasting Guidesection. For roasts over 8 pounds, check withthermometer at half-hour intervals after halfthe cooking 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 timeI cook a 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 started Make sure poultry is thawed before roasting.without thawing, but allow 10 to 25 minutes per Unthawed poultry often does not cook evenly.pound additional time (10 minutes per pound for Some commercial frozen poultry can be cooked– roasts under 5 pounds, more time for larger roasts). successfully without thawing. Follow the directionsgiven on the package label.TypeMeatTender cuts; rib, high qualitysirloin tip, rump or top round*Lamb leg or bone-in shoulder*Veal shoulder, leg or loin*Pork loin, rib or shoulder*Ham, precookedPoultryChicken or DuckChicken piecesTurkey*For boneless rolled roasts over tOven Approximate Roasting TimeTemperature Doneness in Minutes per Pound325°325°325°325°325°325°350°325°Rare:Medium:Well Done:Rare:Medium:Well Done:Well Done:Well Done:To Warm:Well Done:Well Done:Well Done:3 to 5 lbs. 6 to 8 lbs.24-33 18-2235–39 22-2940-45 30-3521-25 20-2325-30 24-283&35 28-3335-45 30-403545 304017–20 minutes per pound (any weight)3 to 5 lbs. Over 5 Ibs.3540 30-3535-4010 to 15 lbs. Over 15 lbs.18-25 15-20lches thick, add 5 to 10 minutes per pound to times given above.InternalTemperature “F.140°–1500t150°–1600170°–1850140°–15007150°–1600170°–1850170°–1800170°–1800115°–1200185°–1900185°–1900In thigh:185°–1900tThe U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140”F. means somefood poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)