GE JGSP32 Use And Care Manual page 23

Is
it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at the
completion of c~king time is recommended.
Temperatures m shown in the Roasting Guide
section. For roasts over 8 Ibs., check with
thermometer at half-hour intervals after half
the cooking time has passed.
carve it?
A. Rf)asts are easier tf) slice if allowed tt~ C(MI I() to
20 minutes after removing them f~]m the uven.
Be sure to cut across the grain of the meat.
Frozen Roask
without thawing, but allow 10 to 25 minutes per
5 pounds, more time for larger roasts).
Tender cuts: rih. high quality
sirloin tip. rump or top round*
Veal shoulder. Icg or Ioin*
Pork loin. rib or shoulder*
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled masts over t
food poisoning organisms may survive." (Soume: S afe Food Book. Your Kitchen Guide. USDA Rev. June 198S.)
Q. Do I need to preheat my oven each time
A.
Q. When buying a roast, are there any special tips
A. Yes. Buy a roast as even in thickness as possible,
Q. Can I seal the sides of my foil "tent" when
A.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Oven
Approximate Roasting Time
Doneness in Minutes per Pound
3 b 5
Medium: 3s-39
Well Done:
Rare:
21-2s
Medium:
2S-30
Well Done:
325" Well D(mc:
Well Done:
To Warm:
3 to 5
Well Done:
3s0"
10 to 15 lbs.
Well Done:
I cook a roast or potitry?
It is not necessary to preheat your oven.
that would help me cook it more evetiy?
roasting a turkey?
Sealing the foil will steam the meat. kaving it
unsealed allt~ws the air to circulate and brown
the meat.
6 to 8
22-29
28-33
Over
5 Ibs.
Over 15
15-20
Temperature 'F.
1s0°–160"
170°–18s0
1S0°–1600
1700–180"
170°-1800
1 1s0–120°
In tbigh: