GE JTP10GS Use And Care Manual

Contents

ROASTmG(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.the completion of cooking time is recommended.Temperatures are shown in the Roasting Guide. For Q.roasts over 8 pounds, check with thermometer at half-hour intervals after half the cooking time has passed. ‘.Q. Why is my roast crumbling when I try tocarve it? Q.A. Roasts are easier to slice if allowed to cool 10 to20 minutes after removing from oven. Be sure to cut ‘“across the grain of the meat.It is unnecessary to preheat your oven.When buying a roast, are there any special tipsthat would help me cook it more evenly?Yes. Buy a roast as even in thickness as possible,or by rolled roasts.Can I seal the sides of my foil “tent” whenroasting a turkey?Sealing the foil will steam the meat. Leaving itunsealed allows the air to circulate and brownthe meat.~peMeatTender 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 piecesTurkeyROAST~G GU~EOvenTemperature325°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 ~er Pound3 to 5 lbs. 6 to 8 lbs.2633 18-2235-39 22-2940-45 30-3521-25 20-2325-30 24-2830-35 28-3335-45 30403545 304017–20 minutes per pound (any weight)3 to 5 lbs. Over 5 lbs.35-40 30-35354010 to 15 lbs. Over 15 lbs.18–25 15-20*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.InternalTemperature ‘F.140°–1500t150°–1600170°–1850140°–150071500–1 60°170°–1850170°–1800170°–1800115°–1200185°–1900185°–1900In thigh:185°–1900~The 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.)14