GE JBP45GR, JBP55GR, JBP56GR manual vvhmI try to carveit?

Q.Is it necessary to cheek for doneness with a meat

A.Checkingthe finishedinternal temperatureat the completionof cookingtime is recommended. Temperaturesare shownin the RoastingGuide.For roastsover

8 lbs.,cookedat 300°F.withreduced time,checkwith thermometerat half-hourintervalsafterhalf the cookingtimehas passed.

Q. Why is my roast crumbling

vvhmI try to carveit?

A.Roastsare easierto sliceif allowedto cool 10to 20 minutes afterremovingfrom oven.Be sure to cut acrossthe grainof the meat.

Q.Do I need to preheat my own each time I cooka mast or poultry?

A. It is rarelynecessaryto preheat your oven.Preheatonlyfor very smallroasts,whcihcooka short lengthof time.

Q. When hying a roast,me thereany specialtips that would help me cookit moreevenly?

A.Yes.Buy a roastas even in thicknessas possible,or buy rolled roasts.

Q.Can I seal the sides ofrny foil “tent”Whenroastinga turkey?

A.Sealingthe foil will steamthe meat.Leavingit unsealedallows the air to circulateand brown the meat.

LPositionoven shelf at B for small-sizeroasts (3 to 7 lbs.) and at A for largerroasts.

2.Hace meatfat-side-up,or poultrybreast-side-up, on broilerpan or other shallowpan with trivet.Do not cover.Do not stuffpouhryuntiljust beforeroasting. Use meat thermometerfor more accuratedoneness. (I3onot placethermometerin stuffing.)

3.Removefat and drippingsas necessary.Baste

as desired.

	oven	Doneness
	Temperature
Meat	325°	Rare:
Tendercuts;rib, high qualitysirlointip,
rumpor topround*		Medium:
		WellDone:
Lambleg or bone-inshoulder*	325°	Rare:
		Medium:
		WellDone:
Vealshoulder,legor loin*	325°	WellDone:
Porklin, rib or shoulder*	325°	WellDone:
Ham,precooked	325°	Towarm:
Ham,raw	325°	WellDone:
*Forbonelessrolledroastsover6
inchesthick,add 5 to 10minutesper
~oundto timesgivenabove.
PouM’y	325°	WellDone:
Chickenor Duck
Chickenpieces	350°	WellDone:
Turkey	325°	WellDone:

4.Standingtimerecommendedfor roastsis 10to 20 minutes.This allowsroaststo firm up and makethem easierto carve.Internaltemperaturewillrise about5° to 10°F.; to compensatefor temperatureincrease,if desired,removethe roast from oven soor!er(at 5° to IO”F.less than temperaturein this guide).

5.Frozenroasts can be conventionallyroastedby adding10 to 25 minutesper poundmoretime than givenin guidefor refrigeratedroasts.(10 minutesper poundfo~roastsunder~ pounds.)Defrostpouhry” beforeroasting.

ApproximateWastingTime		Internal
in Minutesper Pmmd		Temperature‘F.
3 to5 lbs.	6 to 8 NM.	130°- 40°
24-30	18-22
30-35	22-25	150°- 60°
35-45	28-33	170°- 85°
21–25	20-23	130°- 40°
25–30	24-28	150°- 60°
30-35	28-33	170°- 85°
35-45	30-40	170°- 80°
3545	30-40	170°- 80°
10minutesperpound(anyweight)		125°- 30°
under 10U-M.	10to 15lbs.	170°
20-..3o	17-20
3 to 5 lbs.	Over 5 NM.
35-40	30-35	185°–1900
35-40	CWer15NM	185”–190°
10 to M NM.		In thigh:
20-25	15-20	185°-1900