ROASTING

(continued)

Questions

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 3.6 kg (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 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 15 to 25 minutes per 450 grams (1 pound) additional time [15 minutes per 450 grams (1 pound) for roasts under 2.3 kg (5 lbs.), 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 directions given on package label.

 

Oven

 

Approximate Roasting Time

Internal

Type

Temperature

Doneness

in Minutes per 450 Grams (1 Pound)

Temperature °C.

 

 

 

 

 

 

Meat

 

 

1.4 to 2.3 kg

2.7 to 3.6 kg

 

 

 

 

(3 to 5 lbs.)

(6 to 8 lbs.)

 

Tender cuts; rib,

163°C. (325°F.)

Rare:

24–35

18–25

60°–66° (140°–150°F.)†

high quality sirloin tip,

 

Medium:

35–39

25–31

66°–71° (150°–160°F.)

rump or top round*

 

Well Done:

39–45

31–33

77°–85° (170°–185°F.)

Lamb leg or

163°C. (325°F.)

Rare:

21–25

20–23

60°–66° (140°–150°F.)†

bone-in shoulder*

 

Medium:

25–30

24–28

66°–71° (150°–160°F.)

 

 

Well Done:

30–35

28–33

77°–85° (170°–185°F.)

Veal shoulder, leg or loin*

163°C. (325°F.)

Well Done:

35–45

30–40

77°–82° (170°–180°F.)

Pork loin, rib or shoulder*

163°C. (325°F.)

Well Done:

35–45

30–40

77°–82° (170°–180°F.)

Ham, precooked

163°C. (325°F.)

To Warm:

18–23 minutes per 450 grams

46°–52° (115°–125°F.)

 

 

 

(1 pound) (any weight)

 

 

 

 

 

 

 

 

Poultry

 

 

1.4 to 2.3 kg

Over 2.3 kg

 

 

 

 

(3 to 5 lbs.)

(5 lbs.)

 

Chicken or Duck

163°C. (325°F.)

Well Done:

35–40

30–35

85°–88° (185°–190°F.)

Chicken pieces

177°C. (350°F.)

Well Done:

35–40

 

85°–88° (185°–190°F.)

 

 

 

4.5 to 6.8 kg

Over 6.8 kg

 

 

 

 

(10 to 15 lbs.)

(15 lbs.)

In thigh:

Turkey

163°C. (325°F.)

Well Done:

16–22

12–19

85°–88° (185°–190°F.)

 

 

 

 

 

 

*For boneless rolled roasts over 15 cm (6″) thick, add 5 to 10 minutes per 450 grams (1 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 60°C. (140°F.) means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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GE JGBP35GZX manual Roasting Guide, Questions, Frozen Roasts, Why is my roast crumbling when I try to carve it?
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JGBP35GZX specifications

The GE JGBP35GZX is a versatile and efficient freestanding gas range that epitomizes modern cooking technology while prioritizing user convenience. This appliance boasts a combination of traditional features and innovative advancements, making it a staple in many contemporary kitchens.

One of the standout features of the GE JGBP35GZX is its powerful gas burners. The range includes four sealed burners that deliver precise heat control, allowing users to easily adjust their cooking temperature according to their culinary needs. The burners range from high-output options for rapid boiling to low-simmer settings for delicate sauces, providing versatility for any recipe.

In addition to its cooking capabilities, the GE JGBP35GZX is equipped with a spacious oven. With a capacity of 5.0 cubic feet, it allows for cooking multiple dishes simultaneously, making it ideal for large family meals or entertaining guests. The oven features a convenient self-cleaning option, which saves users time and effort in maintaining a clean cooking space.

The range includes an integrated broiler with a split rack, providing additional cooking flexibility. The broil feature is perfect for achieving a beautifully crisp finish on meats and casseroles. Moreover, the electronic ignition system ensures easy and reliable burner lighting, enhancing the overall cooking experience.

In terms of design, the GE JGBP35GZX showcases a sleek, modern aesthetic with its stainless steel finish, complementing a variety of kitchen decors. The control knobs are conveniently located at the front, enabling easy access while cooking, and the large oven window allows users to monitor their dishes without opening the door.

A notable technology included in this model is the Precise Simmer burner. This feature is particularly beneficial for maintaining low cooking temperatures and preventing delicate sauces from scorching. The continuous grates provide a stable surface for cookware, allowing for easy sliding of pots and pans between burners.

Moreover, the oven is equipped with a temperature probe, ensuring that meals are cooked to perfection by alerting the user when the desired internal temperature is reached.

In summary, the GE JGBP35GZX combines efficient cooking performance, convenient features, and modern design, making it an excellent choice for home chefs looking for reliability and versatility in their kitchen appliances. Whether you're baking, broiling, or simmering, this range meets the diverse needs of modern cooking with ease.
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