Questions And Answers - GE JTP44 Use And Care Manual

Questions and Answers

Is it necessary to check for doneness with a
Q.
meat thermometer?
A. Checking the finished internal temperature a[ the
completion of cooking time is recommended.
Temperatures are shown
For roasts over 8 lbs. check with thermometer at
half-hour intervals after haIf
has passed.
Q.
Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
-without thawing, but allow 10 to 25 minutes per
Type
Meat
Tender cuts; rib, high quali(y sirloin
tip, rump or top round+
Lamb leg or bone-in shoulder+
Veal shoulder, leg or loint
Pork loin, rib or shou]dert
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
*The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
Guide.
in the Roasting
the cooking time
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
325° To Warm:
Well Done:
3500 Well Done:
Well Done:
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
I seal the sides of my
Q. Can
roasting a turkey?
.4. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
Make sure poultry is thawed before roasting.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 lbs.
24-33 18–22
4045 30-35
30-35 28-33
3040
35-45
3040
3545
17-20 minutes per pound (any wci&ht)
lbs. Over 5 Ibs.
3 to 5
3540 30-35
3540
10 to 15 Ibs. Over 15 Ibs.
15-20
18–25
foil "tent" when
Internal
Temperature "F.
0
1 4[) – 1 5o"'~
1500- 160°
-
1400 1 50°*
150(> -.] 60°
1700-1 85"
1 70°–180"
1700–1 80°
115"–1 25°
185"–1 90°
185°–1900
In thigh:
185°-1900
19