GE JT930SKSS Owners Manual - Page 17

Tips for Speed Broiling, Traditional Roasting Guide, ge.com

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Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support ge.com Traditional Roasting Guide Meats Beef Pork Ham Lamb Poultry Rib, Boneless Rib, Top Sirloin (3 to 5 lbs.) Rare† Medium Well Beef Tenderloin Rare† Medium Bone-in, Boneless (3 to 5 lbs.) Canned, Butt, Shank (3 to 5 lbs., fully cooked) Bone-in, Boneless (3 to 5 lbs.) Medium Well Whole Chicken (2-1/2 to 3-1/2 lbs.) Cornish Hens, Unstuffed (1 to 1-1/2 lbs.) Stuffed (1 to 1-1/2 lbs.) Duckling (4 to 5 lbs.) Turkey, whole* Unstuffed (10 to 16 lbs.) Unstuffed (18 to 24 lbs.) Turkey Breast (4 to 6 lbs.) Minutes/Lb. 22-26 26-30 30-34 12-16 16-20 30-35 23-28 25-30 30-35 24-26 40-45 45-50 28-32 Oven Temp. 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 350°F Internal Temp. 140°F† 160°F 170°F 140°F† 160°F 160°F 140°F 160°F 170°F 180°-185°F 180°-185°F 180°-185°F 180°-185°F 14-18 8-12 23-27 325°F 325°F 325°F 180°-185°F 180°-185°F 170°F * Stuffed birds are not recommended for speedcooking. † 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.) Tips for Speed Broiling Your oven with Trivection™ technology has the flexibility to broil like a traditional oven or speed broil. Speed broiling of meats is approximately twice as fast 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 broil. However, use tongs if turning meat to prevent piercing the meat and losing juices. Speed broil will generally produce good results for medium to well done meats. If rare meat is desired, use traditional broil. Cooking times will vary depending on the cut of meat. Check for doneness at minimum time using a meat thermometer. DO NOT leave a meat thermometer in the meat or poultry while cooking with Trivection technology since this may damage the thermometer. For best results, use a pan designed for broiling. Evenly slit fat around the outside edges of steaks and chops to prevent curling during broiling. If desired, marinate meats before broiling. Brush with sauces during the last five minutes only. 17

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ge.com
Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
Tips for Speed Broiling
Your oven with Trivection
™
technology
has the flexibility to broil like a traditional
oven or speed broil. Speed broiling of
meats is approximately twice as fast 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 broil. However, use tongs if turning
meat to prevent piercing the meat and
losing juices.
Speed broil will generally produce good
results for medium to well done meats. If
rare meat is desired, use traditional broil.
Cooking times will vary depending
on the cut of meat. Check for doneness
at minimum time using a meat
thermometer.
DO NOT leave a meat
thermometer in the meat or poultry while
cooking with Trivection technology since
this may damage the thermometer.
For best results, use a pan designed
for broiling.
Evenly slit fat around the outside edges
of steaks and chops to prevent curling
during broiling.
If desired, marinate meats before
broiling. Brush with sauces during the
last five minutes only.
17
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
160°F
(3 to 5 lbs.)
Well
30–34
325°F
170°F
Beef Tenderloin
Rare
†
12–16
325°F
140°F
†
Medium
16–20
325°F
160°F
Pork
Bone-in, Boneless (3 to 5 lbs.)
30–35
325°F
160°F
Ham
Canned, Butt, Shank (3 to 5 lbs., fully cooked)
23–28
325°F
140°F
Lamb
Bone-in, Boneless (3 to 5 lbs.)
Medium
25–30
325°F
160°F
Well
30–35
325°F
170°F
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
325°F
180°–185°F
Turkey Breast (4 to 6 lbs.)
23–27
325°F
170°F
*
Stuffed birds are not recommended for speedcooking.
†
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.)
Traditional Roasting Guide