Questions And Answers - GE JTP10GS Use And Care Manual

Questions and Answers

Is it
Q. necessary to check for doneness with
a meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide. For
roasts over 8 pounds, check with thermometer at half-
hour intervals after half the cooking time 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 from oven. Be sure to cut '"
across the grain of the meat.
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
14
(continued)
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
325°
Rare:
Medium:
Well Done:
325°
Well Done:
325"
Well Done:
325° To Warm:
Well Done:
325°
Well Done:
350°
Well Done:
325°
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is unnecessary to preheat your oven.
When buying a roast, are there any special tips
that would help me cook it more evenly?
Yes. Buy a roast as even in thickness as possible,
or by rolled roasts.
Can I seal the sides of my foil "tent" when
roasting a turkey?
Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
Approximate Roasting Time
to lbs. 6 to 8 lbs.
3 5
18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 3040
3545
3 to 5 lbs. Over 5 lbs.
35-40 30-35
3540
10 to 15 lbs. Over 15
18–25 15-20
Internal
Temperature 'F.
150°–1600
170°–1850
140°–15007
1500–1 60°
170°–1850
170°–1800
170°–1800
115°–1200
185°–1900
185°–1900
In thigh:
lbs.
185°–1900