GE Appliances

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Safetyinstructions,., ..................3. 4

u Electric i l tOven - i

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Problem Soiver...............................26 Thermostat Adjustment-

Do It Yourself.....,......................................14

OperatingInstructions,lips Aluminum Foil ..................................4. 12417 Automatic Oven Shut Off .............................9 Features............................................O....• .....OO..5 Oven .........................................................6.l 8 BaKng..................................................l O.l3 Broiling,BroilingGuide....................l 7, 18 Clock and Timers ....................................6l 7 Control Panel.............[lge)

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ROASTING (continued)

Questionsand Answers Q. Is it necessaryto checkfor donenesswith a meatthermometer? A. Checkingthe finishedinternaltemperatureat the completionof cookingtime is recommended. Temperaturesare shownin the RoastingGuide.For roastsover8 pounds,checkwiththermometerat halfhourintervalsafterhalfthe cookingtimehas passed. Q. Whyis my roastcrumblingwhenI try to carveit? A. Roastsare easierto sliceif allowedto cool 10to 20 minutesafterremovingthemfrom the oven. Be sure to cut acrossthe grainof the meat.

Q. DoI needto preheatmy oveneachtime I cook a roastor poultry? A. It is not necessaryto preheatyouroven. Q. Whenbuyinga roast,are thereany specialtips that wouldhelp me cook it moreevenly? A. Yes.Buy a roast as even in thicknessas possible, or buy rolledroasts. Q. Can I seal the sidesof my foil “tent”when roastinga turkey? A. Sealingthe foil will steamthe meat.Leavingit unsealedallowsthe air to circulateand brown the meat.

ROASTINGGUIDE Frozen Ross@ Frozenroastsof beef,pork,lamb,etc., can be started withoutthawing,but allow 10to 25 minutesper poundadditionaltime (10 minutesper poundfor roastsunder5 pounds,moretime for largerroasts).

Makesurepoultryis thawedbeforeroasting. Unthawedpoultryoftendoes not cookevenly. Somecommercialfrozenpoultrycan be cooked successfullywithoutthawing.Followthe directions givenon the packagelabel. -

ApproximateRoastingTime Internal in Minutesper Pound Temperature“F. 3 to 5 Ibs. 6 to 8 Ibs. 140°–1500t Rare: 24-33 18-22 325° Medium: 35-39 22-29 150°–1600 WellDone: 40-45 170°-1850 30-35 Rare: 20-23 140°–1500+ 21-25 Lamblegorbone-inshoulder* 325” 150°–1600 Medium: 25-30 24-28 170°-1850 WellDone: 30-35 28-33 170°-1800 WellDone: 35-45 30-40 Vealshoulder,legorloin* 325° 170°–1800 Porkloin.ribor shoulder* 325° WellDone: 35-45 3M0 115°-1200 ToWarm: 17-20minutes 325° perpound(anyweight) Ham,precooked , Over5 Ibs. Poultry 3 to 5 lbs. 185°–1900 WellDone: 35-40 30-35 ChickenorDuck 325° 185°–1900 WellDone: 35-40 Chickenpieces 350° In thigh: Over15lbs. 10to 15Ibs. 185°–1900 WellDone: 18-25 15-20 325° Turkey I *Forbonelessrolledroastsover6 inchesthick,add5 to 10minutesperpoundto timesgivenabove. tTheU.S.Department ofAgriculturesays“Rarebeefispopular, butyoushouldknowthatcookingittoonly140”F. meanssome foodpoisoning organisms maysurvive.” (Source:SafeFoodBook.YourKitchenGuide,USDARev.June1985.) Oven Temperature Doneness

Type Meat Tendercuts;rib,highquality sirlointip,rumportopround*

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BROILING lroilingis cookingfoodby intenseradiantheatfromthe ~pperbroilelementin theoven.Mostfishandtender cutsof meatcanbebroiled,Followthesedirectionsto keepspatteringandsmokingto a minimum. 1. If the meathas fat or gristlearoundthe edge,cut verticalslashesthroughboth about2 inchesapart. If desired,the fat may be trimmed,leavinga layer about 1/8inchthick. 2. Placethe meaton the broilerrack in the broilerpan. Alwaysuse the rack so the fat dripsinto the broiler pan; otherwisethejuices may becomehot enough to catchon fire. 3. Positiona flatshelfon recommendedshelfpositionas suggestedin theBroilingGuide.Mostbroilingis doneon C position,but if your ovenis connectedto 208volts,you may wishto use a higher position.

4. Leavethe dooropento \ II the broilstop position. .’ The door staysopen by itself, ‘“..,.,, yet the propertemperatureis ““”