GE JTP44 Use And Care Manual

Contents

GE JTP44 Use And Care Manual Manual pdf 19 page image

—-,. ‘Questions and AnswersQ. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time I cook ameat thermometer? roast or poultry?A. Checking the finished internal temperature a[ the A. It is not necessary to preheat your oven.completion of cooking time is recommended.Temperatures are shown in the Roasting Guide. Q. When buying a roast, are there any special tipsFor roasts over 8 lbs. check with thermometer at that would help me cook it more evenly?half-hour intervals after haIf the cooking time A. Yes. Buy a roast as even in thickness as possible,has passed. or buy rolled roasts.Q. Why is my roast crumbling when I try to Q. Can I seal the sides of my foil “tent” whencarve it? roasting a turkey?A. Roasts are easier to slice if allowed to cool 10 to .4. Sealing the foil will steam the meat. Leaving it20 minutes after removing them from the oven. unsealed allows the air to circulate and brownBe sure to cut across the grain of the meat. the meat.ROASTmG GU~EFrozen 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.‘und additional time ( 10 minutes per pound for Some commercial frozen poultry can be cooked.~asts under j pounds, more time for larger roasts). successfully without thawing. Follow the directionsgiven on the package label.TypeMeatTender cuts; rib, high quali(y sirlointip, rump or top round+Lamb leg or bone-in shoulder+Veal shoulder, leg or lointPork loin, rib or shou]dertHam, precookedPoultryChicken or DuckChicken piecesTurkeyOvenTemperature325°325”3~5°325”325°3~5035003z50DonenessRare:Medium:Well Done:Rare:Medium:Well Done:Well Done:Well Done:To Warm:Well Done:Well Done:Well Done:Approximate Roasting Time Internalin Minutes per Pound Temperature “F.3 to 5 Ibs. 6 to 8 lbs.24-33 18–22 1 4[) 0– 1 5o”’~35–39 2~–~9 1500- 160°4045 30-35 170”–I 85°21-25 ~~–23 1400 -1 50°*~5–30 24–28 150(> -.] 60°30-35 28-33 1700-1 85”35-45 3040 1 70°–180”3545 3040 1700–1 80°17-20 minutes per pound (any wci&ht) 115“–1 25°3 to 5 lbs. Over 5 Ibs.3540 30-35 185”–1 90°3540 185°–190010 to 15 Ibs. Over 15 Ibs. In thigh:18–25 15-20 185°-1900‘i-For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.*The U.S. 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—