GE JS998 Owner's Manual page 22

Usingthe Trivection
TM
oven.
Traditional Roasting Guide
Meats
Beef Rib,Boneless Rib, Rare,
TopSirloin Medium
(3 to 5 Ibs.) Well
Beef T enderloin Rare'
Medium
Pork Bone-in, B oneless (3 to 5 Ibs.)
Ham
Lamb
Canned, Butt,Shank (3to 5 Ibs.,fullycooked)
Bone-in, B oneless (3 to 5 Ihs.) Medium
Well
Poultry WholeChicken (2-1/2to 3-1/2Ibs.)
Cornish Hens,Unstuffed (1to 1-1/2Ibs.)
Stuffed(1 to 1-1/2Ibs.)
Duckling (4 to 5 Ibs.)
Turkey, whole*
Unstuffed (10to 16 Ibs.)
Unstuffed (18to 24 Ibs.)
Turkey Breast(4 to 6 Ibs.)
* 5,Zu//_d
bi_zt_ ( m_ m_l_comme_dM tob_
qJ_McooMd.
Minutes/Lb.
22-26
26-30
36-34
12-16
16-20
36-35
23-28
26-30
36-35
24-26
46-45
46-50
28--32
OvenTemp.
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
350°F
14-18 325°F
8-12 325°F
23-27 325°F
Internal Temp.
140°F
160°F
170°F
140°F
160°F
160°F
140°F
160°F
170°F
180°-185°F
180°-185°F
180°-185°F
180°-185°F
180°-185°F
180°-185°F
170°F
I 7"h_ [L&
l)e]mrhne_t vi Agrhulru_ sa_s '7{m_ be_/is 2o]mhm bul you _hould
h_ow that cookh_# iz Zoo_d_' 140°1 ,"means
som_
/vod po_so_zi_z_ m_a_zism_ may survive. " (,%u_:e: Sa/_ _Food Book. }_)u_ Kif_he_z (;Idde. _%l)A leer. ,]u_ze 1985.)
Tips for Speed Broiling
Your o_en with Tmectlt" " _nT' technology
has the fle_bilitv to broil like a traditional oven
or speecl broil. Speed broiling of m eats is
approximatel,_ twice as fl_st as traditional
br_ filing
Speedbroilingmustbedonewith the
doorclosed.
Theovenmustbe preheatedwhen
speedbroiling.
Ttmfing meat and poult_ T is optional in speed
broil. HoweveL use tongs if turning meat to
pre',ent piercing the meat and losing juices.
Speed broil _fill generally produce good results
fl)r medium to well done meats. If rare meat is
desired, use traditional broil.
Cooking times will _a_T depending
on the cut of meat. Check tot doneness at
minimum time using a meat them_ometer
DO NOT leave a meat thermometer in the meat or
poultry while cooking with Trivection technology
since this may damage the thermometer.
Use the broiler pan with grid provided with
VOIII" oven Jiii" best results.
Evenl) slit fi_t at(rand the outside edges
of steaks and chops to I_re_ ent cm'ling, dining,
broiling
If desired, ruminate meats befiwe broiling
Brush with sauces dining the last fi_e minutes
only.
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