GE JGBP31GEP Roast~G Gu~E, Questions and Answers, Oven Doneness Approximate Roasting Time, Meat

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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 from 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.

ROAST~G GU~E

 

Oven

Doneness

Approximate Roasting Time

 

 

Internal

TvDe

Temperature

in Minutes per Pound

 

 

 

remDerature ‘F.

Meat

 

 

3 to 5 lbs.

6 to 8 Ibs.

 

 

Tender cuts; rib, high quality sirloin

325°

Rare:

2635

18-25

 

 

140°-1500t

tip, rump or top round*

 

Medium:

35-39

22-31

 

 

150°–1600

 

 

Well Done:

3945

31-33

 

 

170°–1850

Lamb leg or bone-in shoulder*

325°

Rare:

21-25

2G23

 

140°–15007

 

 

Medium:

25-30

2428

 

 

150°–1600

Veal shoulder, leg or loin*

 

Well Done:

3&35

28-33

 

 

170°–1850

325°

Well Done:

3545

3W0

 

170°–1800

Pork loin, rib or shoulder*

325°

Well Done:

3545

3040

 

 

170°–1800

Ham, precooked

325°

To Warm:

18–23minutes per pound (any weight;

 

115°–1250

Poultry

 

Well Done:

3 to 5 lbs.

Over 5 lbs.

 

 

Chicken or Duck

325°

3540

3&35

 

 

185°–1900

Chicken pieces

350°

Well Done:

3540

 

 

 

185°–1900

 

 

 

10 to 15 lbs.

Over 15 lbs

 

In thigh:

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 fitchen Guide. USDA Rev. June 1985.)

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Contents Operating Instructions, Tips Ximt Self-Cleaning Gas Range~LP US mLP YOU ~ YOU ~ED ServiceImportant Safety Notice Flames when lifting cookware. Do not use a towel Mportant Safety ~STRUCTIONSKeep all plastics away from top burners Self-Cleaning OvenJGBP26GEN JGBP31GEP JGBP34GEP JGBP35GEP FEATu~s of Your Mnge20,29 To Light a Surface Burner SU~ACE COO~GSurface Burner Controls Before Lighting a BurnerUse of Stove Top Grills How to Select Flame SizeTop-of-Range Cookware Wok Cooking6666 Features of Your OWN ControlOWN CONTROL, Clock Am Tmer USmG Your Oven Surface Light Adjusting the Oven ThermostatOven Moisture Oven VenkBA~G How to Set Your Range for BakingHow to Time Bake How to Set Immediate Start and Automatic StopQuick Reminder BakeBaking Pans Pan PlacementOven Shelf PreheatingCakes Baking GuidesCookies PiesFor Frozen Roasb ROASTmGDual Shelf Cooking Meat Questions and AnswersROAST~G GU~E Oven Doneness Approximate Roasting TimeUse of Aluminum Foil BRO~~GQuestions & Answers Oven door must be closed during broiling Broiling TipsFront Frame Door Gasket Light Before a Clean CycleHow to Set Oven for Cleaning OPEMT~G T~ SELF-CLEA~G OWNHow to Delay Start of Cleaning After a Clean CycleQuick Reminder-Delay Start for Self-Clean Why do I have ash left in my oven after cleaning? Should there be any odor during the cleaning?My oven shelves do not slide easily. What is the matter? Sealed Burner Assemblies on some models ~Grate~Grate CAm Am CLEAN~GCooktop Sutiace Burner GratesOutside of door Lift-Off Oven DoorBroiler Pan and Rack Oven BottomTo remove Control Panel and KnobsTo replace cover Removable Kick Panel on some models Removable Storage Drawer on some modelsTo remove storage drawer Glass Surfaces CAw Am CLEAN~GOven Air Vents Surface Light and Starter on some models~NOR ADmSTmNTS YOU can ~m Broil and Bottom Burner Air Adjustment ShuttersTo remove the oven bottom ~STALLATION ~STRUCTIONS For Your SafetyLM~RTANT Safety Instructions NST&LAmON’tiSTRUCmONS CONMEl IHE Range 10 GAS PROVIDE Adequate GAS Supply‘~~!~Ada,5Ni7euW~w ~m ~~FœMF Connect the Wnge to GMRigid Pipe Hookup for Models Equipped with Sealed Burners IMPORT~-Please read careti~y ELECTRl~L ConnectionsGrounding Extension Cord CautionsYou will have one of tiese Disconnect plugs Power Cord *be Disconnected tiequen@ELE~RIUL CONNE~lONS Electric DisconnectYellow tips on QuaIi~ of Flames%ft blue flame- Normal for natural gas Page Leveling the Range MSTALLATION ~STRUCTIONS HOW to Convert the Range for USE with 1P GM or Natural GASOrifice Spuds for Convetiingto NaturaI Gas Orifice Spuds for Convetiingto LPGasHOW to CONVE~ the Range for USE Broil Burner on some models Oven BurnerTo convert to natiral gas, loosen the spud about 2 turns Yellow tips on outer cones ~STALLATION mSTRUCTIONSYellow flames Yellow tips on outer Soft blue flames A Number Flash on DisplayClean Cycle QUESTIONS? USE this Problem Solver80~626.2000 80WEXARES80W32-Z737Warranty

JGBP31GEP, JGBP34GEP, JGBP35GEP, JGBP38GES specifications

General Electric (GE) has made significant strides in the market of gas ranges, offering a blend of innovation and practicality in its models like the JGBP38GES, JGBP35GEP, JGBP34GEP, and JGBP31GEP. Each of these gas ranges is designed to cater to a variety of cooking needs, providing chefs and home cooks with the tools required for culinary success.

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Overall, GE's gas ranges exemplify a perfect amalgamation of performance, style, and user-friendly features, making them exceptional choices for modern kitchens. Whether you choose the JGBP38GES, JGBP35GEP, JGBP34GEP, or JGBP31GEP, each model offers something unique while ensuring high quality and reliability.
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