GE JSP38GS, JSP40AS, JSP39GR, JSP38GP warranty Roasting Guide, Questions and Answers

ROASTING

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Questions and Answers

Q. Is it 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 Roasting Guide. For roasts over 8 lbs., check with thermometer at half- hour intervals after half the 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 them from the oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a roast or poultry?

A. It is unnecessary to preheat your oven.

Q. When buying a roast, are there any special tips that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil “tent” when roasting a turkey?

A. Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown the meat.

ROASTING GUIDE

Type

Meat

Tender cuts; rib, high quality sirloin

tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or Ioin*

Pork loin, rib or shoulder*

Ham, precooked

Poultry

Chicken or Duck

Chicken pieces

Turkey

Oven

Temperatur~

325°

325°

325°

325°

325°

325°

350°

325°

Doneness

Rare:

Medium:

Well Done:

Rare:

Medium:

Well Done:

Well Done:

Well Done:

To Warm:

Well Done: Well Done:

Well Done:

Approximate Roasting Time in Minutes per Pound

3 to 5 Ibs.	6 to 8 lbs.
24-33	18-22
35-39	22-29
40-45	30-35
21-25	20-23
25–30	24-28
30–35	28-33
3545	30-40
3545	30-40

17-20minutes pcr pound (any weight)

3 to 5 lbs.	Over 5 Ibs.
3540	30-35
3540
10 to 15 lbs.	Over 15 lbs
18-25	15-20

Internal temperature ‘F.

140°–150”t 150°-1600 1700-1 85° 140°–1500i’ 150°–1600 1700–1 85° 1700–1 800 1700–1 80° 1150–1 25°

185°–1900

185°–1900

In thigh: 185°–1900

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tFor boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

*The U.S. Department of Agriculture says “Rare beef is POPL1]2M, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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