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 them from the 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 10 to 25 minutes per pound additional time (10 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 the directions given on the package label.

Roasting

 

Oven

 

Approximate Roasting Time

Internal

Type

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:

24–33

18–22

140°–150°†

tip, rump or top round*

 

Medium:

35–39

22–29

150°–160°

 

 

Well Done:

40–45

30–35

170°–185°

Lamb leg or bone-in shoulder*

325°

Rare:

21–25

20–23

140°–150°†

 

 

Medium:

25–30

24–28

150°–160°

 

 

Well Done:

30–35

28–33

170°–185°

Veal shoulder, leg or loin*

325°

Well Done:

35–45

30–40

170°–180°

Pork loin, rib or shoulder*

325°

Well Done:

35–45

30–40

170°–180°

Ham, precooked

325°

To Warm:

17–20 minutes per pound (any weight)

115°–125°

Poultry

 

 

3 to 5 lbs.

Over 5 lbs.

 

Chicken or Duck

325°

Well Done:

35–40

30–35

185°–190°

Chicken pieces

350°

Well Done:

35–40

 

185°–190°

 

 

 

10 to 15 lbs.

Over 15 lbs.

In thigh:

Turkey

325°

Well Done:

18–25

15–20

185°–190°

*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.)

19

Page 18 Page 20
Page 19
Image 19
GE JMS10 warranty Roasting Guide, Frozen Roasts, Why is my roast crumbling when I try to carve it?
Page 18 Page 20

JMS10 specifications

The GE JMS10 is a remarkable jet engine that has garnered attention for its advanced technology and exceptional performance. Designed and manufactured by General Electric, the JMS10 is part of the company’s punctual commitment to fostering innovation in aviation technology. This engine is primarily utilized in regional and business jets, making it a critical component for many modern aircraft.

One of the standout features of the GE JMS10 is its impressive thrust-to-weight ratio. This allows for not only enhanced performance capabilities during takeoff and climb but also improved fuel efficiency during cruise. The engine produces a thrust range typically around 10,000 pounds, making it suitable for various aircraft configurations. The balance between power and efficiency is achieved through the incorporation of advanced materials and cutting-edge design strategies.

The JMS10 is equipped with a high bypass ratio, which significantly contributes to its fuel efficiency. This feature ensures that a larger volume of air bypasses the engine core compared to previous generations, resulting in quieter operation and lower specific fuel consumption. In an era where environmental concerns are paramount, this engine stands out by adhering to stringent noise regulations and reducing carbon emissions.

In terms of technology, the JMS10 employs state-of-the-art digital engine controls. This system optimizes engine performance by continuously monitoring and adjusting conditions in real time, ultimately enhancing reliability and efficiency. Additionally, the engine utilizes advanced aerodynamic designs and premium composites, which contribute to weight savings and overall performance enhancement.

Another characteristic of the GE JMS10 is its focus on maintainability and longevity. The design incorporates modular components, allowing for easier maintenance and reduced downtime during service. This advantage is crucial for airlines and operators looking to optimize their fleet operations while minimizing operational costs.

The GE JMS10 also benefits from robust testing and certification processes, ensuring that it meets or exceeds industry standards for safety and reliability. This dedication to quality provides operators with peace of mind when relying on this engine for their aviation needs.

In summary, the GE JMS10 is a trailblazer in the realm of jet engines, characterized by its excellent thrust-to-weight ratio, high bypass ratio, advanced digital controls, and emphasis on maintainability. Its innovative technologies not only enhance performance but also align with the industry's growing emphasis on sustainability. As the aviation sector continues to evolve, the JMS10 is poised to be at the forefront of next-generation engines, setting new benchmarks for efficiency and environmental responsibility.
Top Page Image Contents