GE JTP10GP Use And Care Manual page 12

Roasting
Roastingis cookingby dry heat.
Tendermeator poultrycan be
roasteduncoveredin youroven.
Roasting temperatures, whichshould
be low and steady,keep spattering
to a minimum.Whenroasting,it is
not necess~ to sear,baste,cover
or add waterto your meat.
Roastingis really a baking
procedureused for meats.
Therefore,ovencontrolsare set for
BAKE.(Youmay hear a slight
clickingsound,indicatingthe oven
is workingproperly.)Roastingis
easy;just followthese steps:
Step 1:
Checkweightof meat,and
place,fat sideup, on roastingrack
in a shallowpan. (Broilerpan with
rack is a goodpan for this.)Line
broilerpan with aluminumfoil
whenusingpan for marinating,
cookingwithfruits,cookingheavily
curedmeatsor bastingfood during
cooking.Avoidspillingthese
materialson ovenlineror door.
Step 2:
Placein ovenon shelfin
A or B position.No preheating
is necessary.
Step 3:
Press BAKEpad.
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Step 4: Press
INCREASEor
DECREASEpad.
Step 5: PressINCREASEor
DECREASEpad untildesired
temperatureis displayed.
The word "ON"and the changing
oventemperaturewillbe displayed
as the ovenheatsup. When the
ovenreachesthe set temperaturea
tone will sound.
Tochangeoventemperature during
BAKEcycle,pressBAKEpad and
thenINCREASE or DECREASE
padto getnewtemperature.
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o
Step
6: Pressthe CLEAR/OFFpad
whenroastingis finishedand then
removefood from oven.
Step 7: Mostmeatscontinueto
cook slightlywhilestanding,after
beingremovedfrom the oven.
Standingtime recommendedfor
roastsis 10to 20 minutes.This
allowsroaststo firm up and makes
themeasierto carve.Internal
temperaturewillrise about5° to
10"F.;to compensatefor
temperatureincrease,if desired,
removethe roast from oven sooner
(at 5° to 10"F. l essthantemperature
in the RoastingGuide).
NOTE:
Youmay wish to TIME
BAKE,as describedin the Baking
section,to turn oven on and
off automatically.
Rememberthat food will continue
to cook in the hot ovenand
thereforeshouldbe removedwhen
the desiredinternaltemperature
has been reached.
For Frozen Roasts
Frozenroastsof beef, pork,lamb,
etc., can be startedwithout
thawing,but allow 10to 25
minutesper poundadditionaltime
(10 minutesper poundfor roasts
under5 pounds,more timefor
largerroasts).
Thawmostfrozenpoultrybefore
roastingto ensureeven doneness.
Somecommercialfrozenpoultry
can be cookedsuccessfullywithout
thawing.Followdirectionsgiven
on packagelabel.
Questionsand Answers
Q. Is it necessary to check for
doneness with a meat
thermometer?
A.
Checkingthefinishedinternal
temperature at thecompletion of
cookingtimeis recommended.
Temperatures a re shownin Roasting
Guideon oppositepage.Forroasts
over8 lbs.,cookedat 300"F. w ith
reducedtime,checkwith
thermometer a t half-hourintervals
afterhalfthe cookingtimehas
passed.
Q.
Why is my roast crumbling
when I try to carve it?
A.
Roastsare easierto sliceif
allowedto cool 10to 20 minutes
afterremovingfrom oven.Be sure
to cut acrossthe grainof the meat.
Q.
Do I need to preheat my
oven each time I cook a roast
or poultry?
A.
It is rarely necessaryto preheat
youroven.Preheatonly for very
smallroasts,whichcooka short
lengthof time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes.Buy a roast as evenin
thicknessas possible,or buy
rolledroasts.
Q.
Can I seal the sides of my foil
'tent''when roasting a turkey?
A.
Sealingthe foil will steamthe
meat.Lea~ingit unsealedallowsthe
air to circulateand brownthe meat.