Questions And Answers - GE JGBS02EM Use And Care & Installation Manual

Questions and Answers

Is it necessary to check for doneness with a
Q.
meat thermometer?
A.
Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide.
For roasts over 8 lbs., check with thermometer at
half-hour intervals after half the time has passed.
Why is my roast crumbling when I try to
Q.
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.
Meat
Tender cuts; rib, high quality sirloir
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.
some food p~isoning orga;isms may s~rvive." (Source:'S~fe Food Book. Your Kitchen Guide. USDA Rev~June 1985.)
18
(continued)
Q. Do I need to preheat my oven each time I cook a
A. It is unnecessary to preheat your oven.
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. Sealing the foil will steam the meat. Leaving it
Approximate Roasting Time
Oven
in Minutes Der Pound
Doneness
3 to 5 lbs.
Rare:
24-35
325°
Medium: 35-39
Well Done:
39-45
Rare:
21-25
325°
Medium: 25-30
Well Done: 30-35
Well Done: 35-45
325°
Well Done:
35-45
325°
To Warm: 18–23 minutes
325°
3 to 5 Ibs.
Well Done:
325° 35-40
Well Done:
350° 35-40
10 to 15 lbs.
325° Well Done:
16-22
roast or poultry?
that would help me cook it more evenly?
or buy rolled roasts.
roasting a turkey?
unsealed allows the air to circulate and brown
the meat.
6 to 8 lbs.
18-25
25-31
31-33
20-23
28-33
30-40
per pound (any weight)
Over 5 Ibs.
30-35
Over 15
12-19
Internal
Temperature 'F.
140°–1500.
150°–1600
170°–1850
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
185°–1900
185°–1900
In thigh:
lbs
185°–1900