GE JGAS02EN, JMS02PN, JGAS02PN manual Questions and Answers

Page 16

ROASTmG

(continued)

Questions and Answers

Q. Is it necessary to check for donenws with a meat thermometer?

A. Checking the finished intemd temperature at the

completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over 8 lbs., check with thermometer at hdf- hour interv~s after hdf the time has passed.

Q. my is my roast crmnbting 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. h I need to preheat my oven wch time I cook a roast or potitry?

A. It is unnecessary to preheat your oven.

Q. men buying a roast, are there any special tips that wodd help me cook it more everdy?

A. Yes. Buy a roast as even in thickness as possible, or buy ro~ed 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 Wows the air to circulate and brown the meat.

ROAS~G G~E

 

Oven

Doneness

Approtiate Roasting Time

hternd

 

temperature

h Minutes Per Pound

 

Temperature ‘F.

Meat

 

 

3 to 5 lbs.

6 to 8 lbs.

 

Tender cuts; rib, high quality sirloin

325°

Rare:

2635

18-25

140°–1500t

tip, rump or top round*

 

Medium:

35-39

25-31

150°–1600

 

 

WeH Done:

3945

31-33

170°–1850

Lamb leg or bone-in shoulder*

325°

Rare:

21-25

2&23

140°-15007

 

 

Medium:

25-30

2&28

150°–1600

 

 

Well Done:

3G35

28-33

170°–1850

Verd shoulder, leg or loin*

325°

Well Done:

35–45

3&40

170°–1800

Pork loin, rib or shedder*

325°

WeU Done:

3545

3G40

170°–1800

Ham, vrecooked

325°

To Warm:

18–23 minutes per pound (any weigh(

115°–1250

Podtry

 

 

3 to 5 Ibs.

Over 5 lbs.

 

Chicken or Duck

325°

Well Done:

3540

3&35

185°–1900

Chicken pieces

350°

Well Done:

35-40

Over 15 lbs

185°-1900

 

 

 

10 to 15 lbs.

h Wgh:

Turkey

325°

Well Done:

1622

12-19

185°–1900

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

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

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Contents Gas Range Save time and money. Before you Requ=t service Read this book carefdyWrite dom the model and serial numbers ~ you received a damaged rarigePhg your ~~ into a l~volt ~unded Do not zttempt to or rephee ayStiace CMQ Never pickup ating pan. Turn offMti when you clean the cooktop because Foods for- shotid be as dry as possibleKa cornbtiation of & or fa~ ~ be used Keep fl p~es away from top buraersPage 14, 15 Surface Burner Controls Lighting Instructions for Electric Ignition Models JGAS02ENBefore Lighting a Burner How to Select Name Sbe To Light a Surface Burner After Lighting a BurnerAir Adjw@ent Top of Range CookwareBefore Using Your Oven Power OutigeLighting Instructions for Electric Ignition Model JGAS02EN Lighting htructions for Stiding mot ModelsOven Shelves Oven ControlSheM Positions Oven Vents Do Zt Yourse~-Adjmt the Oven ThemosbtHow to Set Your Range For Bating Pan PlacementPreheating BaKng PansBahg Guides CootiesCakes Altinu FoflFrozen Romk Questions and Answers Use of Altim Foti How to BrotiQuestiom & Amwers BRO~~G G~E How to Remove the Range for Cleaning and Servicing Lift-Up/Off CooktopCA~ ~ Clehg BurnersBurner Gratw Control Panel and mobsRemovable Oven Botiom Broiler DrawerTo remove To remove Men the broiler is cool, remove the rack and panBrofler Pan and Rack Oven DoorInside of door Soap and water ti normally do the job Outside of doorPorceltin Oven htefior Meti PafiBefore YOU Begin Open tidomLMW~ANT WHY lHSTRU~IOHS ~R HWG ~G~KGUMD lHfiMWTIOH ~e InsMation LPG ~A~~~N~~O&~=A ~ to Do not USE AN -NSION Cord m ~S AppwceLight MD Wjust Surwe Burner PILO~ Cone of at least 3/4 inch. Turn valve knob When ml HOOKU~ ~E ~MPLETED USE this Problem Solver Consumer information centerWdll Be There WARRAN~ 800~432-2737

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