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

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Meat

Tender cuts; rib, high quality sirloin tip, rump or top round~

Lamb leg or bone-in shouldert

Veal shoulder, leg or loin~

Pork loin, rib or shoulder~

Ham, precooked

Poultry

Chicken or Duck

Chicken pieces

Turkey

Oven		Approximate Roasting Time		Internal
Temperature	Doneness	in Minutes per Pound		temperature ‘F.
325°	Rare:	3 to 5 lbs.	6 to 8 lbs.
325°	Rare:	2635	18-25	140°–1500*
	Medium:	35-39	22-31	150°–160”
325°	Well Done:	3945	31-33	170°–1850
325°	Rare:	21-25	20-23	140°–1500*
	Medium:	25-30	2428	150°–1600
325°	Well Done:	30-35	28-33	170°–1850
325°	Well Done:	3545	3040	1700–1 80°
325°	Well Done:	3545	3040	170°–1800
325°	To Warm:	18–23 minutes per pound (any weight		115°–1250
325°	Well Done:	3 to 5 lbs.	Over 5 lbs.	185°–1900
325°	Well Done:	3540	30-35	185°–1900
350°	Well Done:	3540		185°–1900
325°	Well Done:	10 to 15 Ibs.	Over 15 Ibs	In thigh:
325°	Well Done:	16-22	12-19	185°–1900

~For 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 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.)

JGBP26GEN, JGBP27GEN specifications

The GE JGBP27GEN and JGBP26GEN are two exceptional gas ranges that stand out in the market for their advanced features and user-friendly technologies. Both models cater to home chefs looking for precision in cooking, reliability, and a sturdy design that can withstand the rigors of daily use.

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On the other hand, the JGBP26GEN presents a similar oven capacity but comes with a slightly more simplified design, yet it does not compromise on performance. Both models utilize a powerful 15,000 BTU burner, which ensures rapid heating and efficient cooking. With multiple burners ranging from simmer to high-heat settings, users have the flexibility to prepare a variety of dishes simultaneously.

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In summary, the GE JGBP27GEN and JGBP26GEN gas ranges combine modern functionality with user-oriented features, making them suitable choices for any cook. Their spacious ovens, powerful burners, and ease of maintenance speak to the needs of both novice cooks and seasoned chefs, making meal preparation enjoyable and efficient.