GE JSP28 Use & Care Manual

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

Contents

ROASTING(continued) .Questions and AnswersQ. Is it necessary to check for doneness with Q. Do I need to preheat my oven each time I cooka meat thermometer? a roast or poultry?A. Checking the finished internal temperature at A. It is unnecessary to preheat your oven.the completion of cooking time is recommended.Temperatures are shown in the Roasting Guide Q. When buying a roast, are there any special tipsthat would help me cook it more evenly?section. For roasts over 8 pounds, check withthermometer at half-hour intervals after half A. Yes. Buy a roast as even in thickness as possible,the cooking time has passed. or buy rolled roasts.Q. Why is my roast crumbling when I try tocarve it?Q. Can I seal the sides of my foil “tent” whenroasting a turkey?A. Roasts are easier to slice if allowed to cool 10 to A. Sealing the foil will steam the meat. Leaving20 minutes after removing them from the oven. it unsealed allows the air to circulate and brownBe sure to cut across the grain of the meat. the meat.TypeMeatTender cuts; rib, high quality sirlointip, rump or top round*Lamb leg or bone-in shoulder*Veal shouider, leg or loin*Pork loin, rib or shoulder*Ham, precookedPoultryChicken or DuckChicken piecesTurkeyROASTING GUIDEOvenTemperature325°325°325°325°325”DonenessRare:Medium:Well Done:Rare:Medium:Well Done:Well Done:Well Done:To Warm:5-EApproximate Roasting Timein Minutes per Pound3 to 5 lbs. 6 to 8 lbs.24-33 18-2235-39 22-2940-45 30-3521-25 20-2325-30 24-2830-35 28-3335-45 30-4035-45 30-4017–20 minutes per pound (any weight3 to 5 lbs. Over 5 lbs.35-40 30-3535-4010 to 15 lbs. Over 15 lbs18-25 15-20Internaltemperature ‘F.140°–1500’t150°–1600 —170°–1850140”- 150”t150°–1600170°–1850170°–1800170°–1800115°–1250185°–1900185°–1900IN thigh:185°–1900*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.‘hThe U.S. Department of -Agriculture says “Rare beef is popular, but you should know that cooking it to only 140”F. meanssome food p~isoning orga;isms may s&vive.” (Source:-S~fe Food Book. Your Kitchen Guide. USDA Rev._ .Iune 1985.)20