GE JT930 - Manual (Page 17)

vmw.GEAppliaBces.com
I
I
О
I'
(Л
г?'
Traditional Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare^ 22-26 325°F 140°F*
Top Sirloin Medium 26-30 325°F 160T
(3 to 5 lbs.) Well 30-34 325°F 170T
Beef Tenderloin Rare* 12-16 325°F 140°P
Medium 16-20 325°F 160T
Pork Bone-in, Boneless (3 to 5 lbs.) 30-35 325°F 160T
Ham Canned, Butt, Shank (3 to 5 lbs., fully cooked) 23-28 325°F 140T
Lamb Bone-in, Boneless (3 to 5 lbs,) Medium 25-30 325°F 160T
Well 30-35 325°F 170T
Poultry Whole Chicken (2-1/2 to 3-1/2 lbs.) 24-26 325°F 180°-185°F
Cornish Hens, Unstuffed (1 to 1-1/2 lbs.) 40-45 325°F 180°-185°F
Stuffed (1 to 1-1/2 lbs.) 45-50 325°F 180°-185°F
Duckling (4 to 5 lbs.) 28—32 350°F 180°-185°F
Turkey, whole*
Unstuffed (10 to 16 lbs.) 14-18 325°F 180°-185°F
Unstuffed (18 to 24 lbs.) 8-12 325Y 180°-185°F
Turkey Breast (4 to 6 lbs.) 23-27 325°F 170T
■== Stuffed birds are riot recovwievded for sfeedcookifig,
f The U.S. Depa.rl.menl of Agneulf.ure .snys “J\.a.re beef is popular, but you
pHul poisoning organ isms may survived' (Source: Safe Food- Hook. Your
.should know that cooking it. to only 14(FF means .some
Kitchen (iuide. (iSDA Rev. June i9S5.)
Cb
a>
ss
Ci.
£2
c5*
Tips for Speed Broiling
Your oven with Trivection'” technolog)'
has the flexibilit)' to broil like a traditional
oven or speed broil. Speed broiling of
meats is apj:>roximately twice as £(st as
traditional broiling.
Speed broiling must be done with the
door closed.
The oven must be preheated when
speed broiling.
Turning meat and poultry is optional in
speed bi’oil. However, use tongs if turning
meat to prevent jjiei cing the meat and
losing juices.
Speed broil will generally produce good
results for medium to well done meats. If
rar e meat is desired, use traditional broil.
Cooking times will wary depending
on the cut of meat. Ciheckfor doneness
at minimum time using a meat
thennometer.
DO NOT leave a meat
thermometer in the meat or poultry while
cooking with Trivection technology since
this may damage the thennometer.
Use the broiler pan with grid provided
with your oven for best results.
Evenly slit fat around the outside edges
of steaks and chojrs to prevent curling
during broiling.
If desired, marinate meats before
broiling. Bnrsh with sauces dining the
last five minutes onlv.
77