ROAST~G

(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 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.

ROAST~G GU~E

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound additional time (15 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 directions given on package label.

 

 

Oven

 

 

 

 

 

Approximate Roasting Time

Internal

fipe

 

Temperature

 

Doneness

 

 

in Minutes per Pound

 

Temperature ‘F.

 

 

 

 

 

 

 

 

 

 

 

Meat

 

 

 

 

 

 

 

3 to 5 lbs.

6 to 8 lbs.

 

 

 

 

 

 

 

Tender cuts; rib, high quality sirloin

 

325°

 

Rare:

24-35

18–25

140°–1500t

tip, rump or top round*

 

 

 

Medium:

35-39

25-31

150°–1600

 

 

 

 

Well Done:

39-45

31-33

170°–1850

Lamb leg or bone-in shoulder*

 

325°

 

Rare:

21-25

20-23

140°–1500f

 

 

 

 

Medium:

25-30

24-28

150°–1600

 

 

 

 

Well Done:

30-35

28-33

170°–1850

Veal shoulder, leg or loin*

I

325°

 

Well Done:

35-45

30-40

1700–1 80°

Pork loin. rib or shoulder*

325°

 

Well Done:

35-45

30-40

170°–1800

Ham, precooked

 

325°

 

To Warm:

 

 

18-23 minutes per pound (any weight)

115°–1250

Poultry

 

 

 

 

 

 

 

3 to 5 lbs.

Over 5 lbs.

185°–1900

 

 

 

 

 

 

 

Chicken or Duck

 

325°

 

Well Done:

35-40

30-35

Chicken pieces

 

350°

 

Well Done:

35-40

 

185°–1900

 

 

 

 

 

 

 

 

10 to 15 lbs.

Over 15 Ibs.

In thigh:

 

 

 

 

 

 

 

Turkev

I

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

~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.)

18

Page 17 Page 19
Page 18
Image 18
GE JGBS18, JGBC18 manual Questions and Answers, Frozen Roasts
Page 17 Page 19

JGBC18, JGBS18 specifications

The GE JGBS18 and JGBC18 are modern gas ranges that combine functionality with advanced technology, catering to both professional chefs and home cooks. These models are designed to optimize cooking performance while enhancing user experience.

One of the standout features of the JGBS18 and JGBC18 is their powerful burners, including a high-output burner that delivers an impressive 15,000 BTUs. This allows for rapid heating and boiling, making it ideal for a variety of cooking techniques. The precision simmer burner is another highlight, providing low, even heat for delicate tasks such as melting chocolate or preparing sauces.

In terms of technology, GE integrates its TrueTemp system for consistent oven temperatures, ensuring that dishes cook evenly from all angles. The range features an easy-to-use electronic oven control that provides precise temperature settings and cooking modes, including bake, broil, and clean functions. The self-cleaning feature simplifies maintenance, using high temperatures to eliminate food residue, leaving the oven clean without the need for harsh chemicals.

The oven's interior is coated with a durable enamel finish that resists stains and provides easy cleanup. With a total oven capacity of 5.0 cubic feet, the JGBS18 and JGBC18 can accommodate multiple dishes, making it suitable for families or entertaining guests. The oven also includes a convenient interior oven light that lets users monitor cooking progress without opening the door, ensuring heat is retained.

Design-wise, both models boast sleek finishes that blend seamlessly into various kitchen decors. The heavy-duty cast iron grates provide a sturdy cooking surface and enhance the aesthetics of the range. The models come equipped with a standard broiler drawer, allowing for versatile cooking options, from broiling meats to toasting bread.

Safety features are paramount in the JGBS18 and JGBC18 designs, which include a gas safety shutoff system, preventing gas leaks and providing peace of mind. The ignition system is designed for reliable starting every time, ensuring that users can start cooking with confidence.

In summary, the GE JGBS18 and JGBC18 gas ranges offer a blend of powerful cooking capabilities, user-friendly technology, and thoughtful design details, making them ideal choices for those looking to elevate their culinary experience while maintaining ease of use and safety in the kitchen.
Top Page Image Contents