Questionsand Answers

Q.Is it necessary to check for doneness with a meat thermometer?

A.Checkingthe finishedinternaltemperatureat

the completionof cookingtimeis recommended. Temperaturesare shownin the RoastingGuide. For roastsover 8 lbs., checkwiththermometer at half-hourintervalsafter halfthe cookingtime has passed.

Q.Why is my roast crumbling when I try to carve it?

A.Roastsare easierto sliceif allowedto cool 10to 20 minutesafterremovingthemfrom the oven. Be sureto cut acrossthe grainof the meat.

Q. Do I need to preheat my oven each time I cook a roast or poultry?

A.It is not necessaryto preheatyour oven.Preheat onlyfor very smallroasts,whichcook in a short lengthof time.

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 thicknessas possible, or buy rolledroasts.

Q.Can I seal the sides of my foil “tent” when

roasting a turkey?

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

ROAST~G GU~E

Frozen Roasts

Frozenroastsof beef,pork,lamb,etc., can be started

Makesurepoultryis thawedbeforeroasting.

withoutthawing,but allow 10to 25 minutesper

 

Unthawedpoultryoftendoes not cookevenly.

poundadditionaltime (10 minutesper poundfor

Somecommercialfrozenpoultrycan be cooked

roastsunder5 pounds,moretime for largerroasts).

successfullywithoutthawing.Followthe directions

 

 

 

givenon the packagelabel.

 

 

Oven

 

Approximate Roasting Time

Internal

TvDe

Temperature

Doneness

in Minutes per Pound

 

Temperature‘F.

Meat

 

 

3 to 5 Ibs.

6 to 8 Ibs.

140°–1500t

Tendercuts;rib,highquality

325°

Rare:

24-33

18-22

sirlointip,rumportopround*

 

Medium:

35-39

22-29

1500–60°1

 

 

WellDone:

4045

30-35

170°–1850

Lamblegorbone-inshoulder*

325°

Rare:

21-25

20-23

140°–1500t

 

 

Medium:

25-30

24-28

150°–160°

 

 

Well Done:

30-35

28-33

170°–1850

Vealshoulder,legorloin*

325°

Well Done:

3545

3040

1700–80°1

Porkloin,ribor shoulder*

325°

Well Done:

3545

3040

170°–180°

Ham,precooked

325°

To Warm:

17–20minutesper pound(any weight)

115°–1200

Poultry

 

 

3 to 5 lbs.

Over5 Ibs.

185°–1900

Chickenor Duck

325°

Well Done:

3540

30-35

Chickenpieces

350°

Well Done:

3540

 

185°–1900

Turkey

 

 

10to 15lbs.

Over 15Ibs.

In thigh:

325°

Well Done:

18-25

15-20

185°–1900

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

YTheU. 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.)

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GE 164D2966P127-I, JKP66, JKP64, JKP65 manual Roast~G Gu~E, Frozen Roasts

164D2966P127-I, JKP65, JKP64, JKP66 specifications

The GE JKP66, JKP64, JKP65, and 164D2966P127-I are noteworthy models in the portfolio of General Electric, a company renowned for its innovation in various industrial sectors. These series of products primarily focus on providing advanced solutions that cater to both residential and commercial needs, particularly in kitchen appliances.

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The 164D2966P127-I model is a versatile option that incorporates a combination of cutting-edge features. It emphasizes energy efficiency, aligning with modern demands for sustainable living. This model usually harnesses advanced heating elements to reduce cooking times while maximizing energy savings.

What sets these GE models apart is their commitment to innovation, durability, and energy efficiency, making them suitable for a variety of culinary tasks. The GE JKP series is designed with consumer needs in mind, incorporating state-of-the-art technology while ensuring ease of use. Whether you are a seasoned chef or a home cook, these models promise to elevate your cooking experience, blending seamlessly into your kitchen's aesthetics while offering top-tier performance.