GE JGSP21, JGSP20 warranty Roasting Guide, Questions and Answers, Frozen Roasts

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ROASTING

(continued)

.

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 not necessary 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

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly. Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions — given on the package label.

 

 

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Approximate Roasting Time

 

 

Internal

Type

Temperature

 

Doneness

in Minutes per Pound

 

 

 

 

Temperature “F.

 

 

 

 

 

 

 

 

 

 

Meat

 

 

 

 

3 to 5 lbs.

6 to 8 Ibs.

 

 

Tender cuts; rib, high quality

325°

 

Rare:

24-33

18-22

 

 

 

140°–1500t

sirloin tip. rump or top round*

 

 

 

Medium:

35-39

22-29

 

 

 

150°–1600

 

 

 

 

Well Done:

4045

30-35

 

 

 

170°–1850

Lamb leg or bone-in shoulder*

325°

 

Rare:

21-25

20-23

 

 

 

140°–1500t

 

 

 

 

Medium:

25-30

24-28

 

 

 

150°–1600

 

 

 

 

Well Done:

30-35

28-33

 

 

 

1700–1 85°

Veal shoulder, leg or loin*

325°

 

Well Done:

3545

3040

 

 

 

170°-1800

Pork loin, rib or shoulder*

325°

 

Well Done:

35-45

3040

 

 

 

170°–1800

Ham, precooked

325°

 

To Warm:

17-20 minutes per pound (any weight)

 

1 150–1 20°

 

 

 

 

 

 

 

 

 

 

Poultry

 

 

 

 

3 to 5 lbs.

Over 5 lbs.

 

 

Chicken or Duck

325°

 

Well Done:

35-40

30-35

 

 

 

185°–1900

Chicken pieces

350°

 

Well Done:

35$40

 

 

 

 

185°–1900

 

 

 

 

 

10 to 15 lbs.

Over 15 lbs.

 

In thigh:

Turkey

325°

 

Well Done:

18-25

15–20

 

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 Kitchen Guide. USDA Rev. June 1985.)

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Contents IJse and Care Guide Save time and money. Before you request service Help US Help YOURead this guide carefully Write down the model and serial numbersWhen You Get Your Range Using Your RangeImportant Safety Instructions Surface CookingOven Do not use a wok on the cooking surface ifSelf-Cleaning Oven Save These Instructions Flooring and LevelingFlooring under the Range Leveling the RangeFeature Index Explained Oven Light Switch Automatic Oven Light Switch Oven Interior LightOven Shelf Supports Lift-Off Oven DoorHOW does this Cooktop Compare To Your OLD ONE? Twe of Cookto~ Description How it Works Gas BurnersFilectric Ignition Surface Burner ControlsSuper Burner To Light a Surface BurnerHow to Select Flame Size Surface CookingCookware Wok CookingPage Oven CONTROL, Clock and Timer Efore Using Your Oven Electric IgnitionOven Shelves Shelf PositionsUsing Your Oven How to Set Your Range for BakingBaking Oven LightPan Placement Ven ShelvesPreheating Baking PansBaking Guides CookiesPies Aluminum FoilHow to Set Immediate Start and Automatic Stop OW to Time BakeHow to Set Delay Start and Automatic Stop To Adjust the ThermostatTimed Baking Quick ReminderUse of Aluminum Foil Questions and Answers Why is my roast crumbling when I try to carve it?Roasting Roasting GuideJse of Aluminum Foil Questions & AnswersOven door should be closed during broiling Should I salt the meat before broiling?Broiling Guide Broiling should always be done with the oven door closedBefore a Clean Cycle How to Delay Start of Cleaning Operating the SELF-CLEANING OvenHow to Set Oven for Cleaning ’ter a Clean Cycle To Stop a Clean CycleShould there be any odor during the cleaning? Why do I have ash left in my oven after cleaning?Care and Cleaning How to Remove Packaging TapeRemoving Packing Materials Control Panel and KnobsClean the shelves with an abrasive cleanser or ~ift-Up CooktopBrushed Chrome Cooktop on some models Broiler Pan and RackPainted Surfaces Glass SurfacesLift-Off Oven Door Inside of the doorAnge Top Burners Burner GratesRemovable Oven Bottom Drip PansOven Light Bulb OII Surface Burner Air Adjustment Shutters Minor Adjustments YOU can MakeBroil and Oven Burner Air Adjustment Shutters Yellow flames Soft blue flamesProblem Solver ProperlyWe’ll Be There Warranty

JGSP20, JGSP21 specifications

The GE JGSP21 and JGSP20 are two high-performance gas ranges designed to meet the needs of modern kitchens. Exceptional in their efficiency and versatility, these models have garnered a reputation for being reliable appliances suitable for both everyday cooking and gourmet meals.

One of the standout features of the GE JGSP21 and JGSP20 is the industry-leading edge-to-edge cooktop. This design provides a seamless surface that allows for easy movement of pots and pans. With five burners, including a high-output burner for rapid boiling, these ranges enable chefs to cook multiple dishes simultaneously while maintaining perfect temperature control. The precise simmer burner allows for delicate cooking tasks such as sauces and melting chocolate, offering a range of cooking versatility that appeals to a broad audience.

The convection oven technology in both models enhances baking and roasting outcomes. By utilizing a fan to circulate hot air, the convection system ensures even cooking and browning, reducing cooking times and making it easier to achieve professional-quality results. Additionally, the ovens also feature self-cleaning options that use high heat to burn off residues, making maintenance a breeze.

The JGSP21 and JGSP20 come equipped with smart features that enhance user experience. With Wi-Fi connectivity, users can monitor and control their oven from anywhere via a smartphone app. This feature allows for preheating the oven or adjusting cooking settings, making it easier to multitask. The ranges also incorporate a built-in meat probe, which helps in achieving the perfect doneness by providing accurate temperature readings.

Furthermore, both models are designed with a sleek stainless-steel finish that adds a touch of elegance to any kitchen decor. The easy-to-use control knobs and backlit display make operating the range straightforward even for inexperienced cooks.

Energy efficiency is another important aspect of these gas ranges, which are designed to minimize energy consumption while maximizing performance. This balance ensures that users can enjoy high-quality cooking without incurring excessive energy costs.

In summary, the GE JGSP21 and JGSP20 gas ranges are a top choice for those seeking a powerful, efficient, and stylish cooking appliance. With their advanced technology, user-friendly features, and modern design, they reflect GE's commitment to quality and innovation in kitchen products.
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