GE JS998 Owner's Manual

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GE JS998 Owner's Manual Manual pdf 22 page image

Usingthe TrivectionTM oven.Traditional Roasting GuideMeatsBeef Rib,BonelessRib, Rare,TopSirloin Medium(3 to 5 Ibs.) WellBeefTenderloin Rare'MediumPork Bone-in,Boneless(3 to 5 Ihs.)HamLambBanned,Butt,Shank(3to 5 Ihs.,fullycooked)Bone-in,Boneless(3 to 5 Ihs.) MediumWellPoultry WholeChicken(2-1/2to 3-1/2Ibs.)CornishHens,Unstuffed(1to 1-1/2Ibs.)Stuffed(1 to 1-1/2Ibs.)Duckling(4 to 5 Ibs.)Turkey,whole*Unstuffed(10to 16 Ibs.)Unstuffed(18to 24 Ibs.)TurkeyBreast(4 to 6 Ibs.)* 5,m//M bi_ztsmy m_t_vcommendedZob__jJ_Mcool_ed.Minutes/Lb.22-2626-3036-3412-1616-2036-3523-2826-3036-3524-2646-4546-5028--32OvenTemp.325°F325°F325°F325°F325°F325°F325°F325°F325°F325°F325°F325°F350°F14-18 325°F8-12 325°F23-27 325°FInternal Temp.140°F160°F170°F140°F160°F160°F140°F160°F170°F180°-185°F180°-185°F180°-185°F180°-185°F180°-185°F180°-185°F170°FI 7"h_ [L,S. l)e]mrtme_l o/Agrh:ulrmv sa_s '7{my be d it 2@uhm bul you _houht know lhat cookh,_ it to o_d_' 140°1 ,"means som_/vod Do_so_zbzg mga_zism_ may survive. " (5,ou_:e: &@ Food Bootc. }_)u_ Kitchen (;Idde. I_:_,I)A leer. June 1985.)Tips for Speed BroilingYour o_en with TmectIt" " )nT' technologyhas the fle_bilitv to broil like a traditional ovenor speed broil. Speed broiling of nI eats isal)l)i'oxiinatel,_ twice as fl_st as tiadifionalbroiling.Speedbroilingmustbedonewith thedoorclosed.Theovenmustbe preheatedwhenspeedbroiling.Tui_ling ineat and poultiy is optional in speedbroil. Howevei, rise tongs if turning nleat topre',ent piercing the nleat and losing iuices.Speed broil _6ll generally produce good resultsfl)r inediuin to well done nleats. If rare nleat isdesired, use traditional broil.Cooking tiines will xai T dependingon the cut of ineat. Check for doneness atnlininmnl fiine using a nleat thei_/noinetei -DO NOT leave a meat thermometer in the meat orpoultry while cooking with Trivection technologysince this may damage the thermometer.Use the broiler pan with gild provided withVOl.li" ()veil fi)r best results.Evenl) slit fi_t around the outside edgesof steaks and chops to I)I'ex ent curling, during,broilingIf desired, inaiinate nleats befiwe broilingBrush with sauces cltIIiIlg the last fixe niinutesonly.22