GE JTP44 Use And Care Guide

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Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook a
meat thermometer?
roast or poultry?
A.
Checking the finished internal temperature a[ the
A.
It is not necessary to preheat your oven.
completion
of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
Q. When buying a roast, are there any special tips
For roasts over 8 lbs. check with thermometer at
that would help me cook it more evenly?
half-hour intervals after haIf the cooking time
A. Yes. Buy a roast as even in thickness as possible,
has passed.
or buy rolled roasts.
Q. Why is my roast crumbling when I try to
Q.
Can I seal the sides of my foil “tent” when
carve it?
roasting a turkey?
A. Roasts are easier to slice if allowed to cool 10 to
.4. Sealing the foil will steam the meat. Leaving it
20 minutes after removing them from the oven.
unsealed
allows the air to circulate and brown
Be sure to cut
across the grain of the meat.
the meat.
ROASTmG GU~E
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
-without thawing, but
allow 10 to 25 minutes per
Unthawed poultry often does not cook evenly.
‘und additional time ( 10 minutes per pound for
Some commercial frozen poultry can be cooked
.~asts under j pounds, more time for larger roasts).
successfully without thawing. Follow the directions
given
on the package label.
Type
Meat
Tender cuts; rib, high quali(y sirloin
tip, rump or top round+
Lamb leg or bone-in shoulder+
Veal shoulder, leg or loint
Pork loin, rib or shou]dert
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325”
3~5°
325”
325°
3~50
3500
3z50
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time Internal
in Minutes per Pound
Temperature “F.
3 to 5 Ibs.
6 to 8 lbs.
24-33
18–22
1 4[)
0
– 1 5o”’~
35–39
2~–~9
1500- 160°
4045 30-35
170”–I 85°
21-25
~~–23
1400
-
1 50°*
~5–30
24–28
150(> -.] 60°
30-35
28-33
1700-1 85”
35-45
3040
1 70°–180”
3545
3040
1700–1 80°
17-20 minutes per pound (any wci&ht)
115“–1 25°
3 to 5 lbs. Over 5 Ibs.
3540 30-35
185”–1 90°
3540
185°–1900
10 to 15 Ibs. Over 15 Ibs.
In thigh:
18–25 15-20
185°-1900
‘i-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. )
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GE JTP44 Specifications

General

Brand	GE
Model	JTP44
Category	Oven
Language	English