GE JBP45GR Manual de usuario descargar pdf (Pagina 18)

Q.Is it necessary to cheek for

doneness with a meat

A. Checkingthefinishedinternal

temperatureatthecompletionof

cookingtimeisrecommended.

Temperaturesare shownin the

RoastingGuide.Forroastsover

8lbs.,cookedat300°F.withreduced

time,checkwiththermometerat

half-hourintervalsafterhalfthe

cookingtimehaspassed.

Q. Why is my roast crumbling

vvhmI try to carveit?

A. Roastsareeasierto sliceif

allowedto cool 10to20 minutes

afterremovingfromoven.Be sure

to cut acrossthe grainof the meat.

Q.Do I need topreheat myown

eachtimeI cooka mastor

poultry?

A. It is rarelynecessaryto preheat

youroven.Preheatonlyfor very

smallroasts,whcihcooka short

lengthof time.

Q.When hying a roast,me

thereanyspecialtipsthat would

helpmecookit moreevenly?

A. Yes.Buya roastas evenin

thicknessaspossible,or buyrolled

roasts.

Q. Can I seal thesidesofrny foil

“tent”Whenroastinga turkey?

A. Sealingthefoilwillsteamthe

meat.Leavingitunsealedallows

the airto circulateandbrown

themeat.

L Positionovenshelfat B for small-sizeroasts(3 to

4. Standingtimerecommendedforroastsis 10to 20

7 lbs.)and at A for largerroasts. minutes.Thisallowsroaststo firmup andmakethem

2.Hace meatfat-side-up,orpoultrybreast-side-up,

easierto carve.Internaltemperaturewillrise about5°

onbroilerpan or othershallowpan withtrivet.Do not

to 10°F.;to compensatefor temperatureincrease,if

cover.Do not stuffpouhryuntiljust beforeroasting.

desired,removetheroastfromovensoor!er(at 5° to

Usemeatthermometerformoreaccuratedoneness.

IO”F.lessthantemperaturein thisguide).

(I3onotplacethermometerin stuffing.) 5.Frozenroastscan beconventionallyroastedby

as desired.

3. Removefat anddrippingsas necessary.Baste

adding10to 25 minutesperpoundmoretimethan

givenin guideforrefrigeratedroasts.(10minutes

per

poundfo~roastsunder~ pounds.)Defrostpouhry”

beforeroasting.

Meat

Tendercuts;rib,highqualitysirlointip,

rumportopround*

Lamblegorbone-inshoulder*

Vealshoulder,legor loin*

Porklin,riborshoulder*

Ham,precooked

Ham,raw

*Forbonelessrolledroastsover6

inchesthick,add5 to 10minutesper

~oundto timesgivenabove.

PouM’y

Chickenor Duck

Chickenpieces

Turkey

oven

Temperature

325°

350°

325°

Doneness

Rare:

Medium:

WellDone:

Rare:

Medium:

WellDone:

Towarm:

WellDone:

ApproximateWastingTime

inMinutesperPmmd

3 to5 lbs. 6to8 NM.

24-30

18-22

30-35 22-25

35-45 28-33

21–25

20-23

25–30

24-28

30-35

28-33

35-45

30-40

3545 30-40

10minutesperpound(anyweight)

under 10U-M. 10to 15lbs.

20-..3o

17-20

3 to 5 lbs.

Over 5 NM.

35-40

30-35

35-40

to MNM.

CWer15NM

20-25 15-20

Internal

Temperature‘F.

130°-

150°-

170°-

130°-

150°-

170°-

125°-

170°

40°

60°

85°

40°

60°

85°

80°

30°

185°–1900

185”–190°

In thigh:

185°-1900

1 2 ... 13 14 15 16 17 18 19 20 21 22 23 ... 33 34

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GE JBP45GR Manual de usuario Pagina 18

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