GE JBW3, Use And Care & Installation Manual

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan.

This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking.
Press the foil tightly around the inside of the pan.

Questions and Answers

Q. Is   necessary to check for doneness with a

meat thermometer?

A. Checking the finished internal temperature at the

A.

completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide. For
roasts over 8 lbs., check with thermometer at 
hour intervals after half the cooking time has passed.

A.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing from oven. Be sure to

A.

cut across the grain of the meat.

Do I need to preheat my oven each time I cook
a roast or poultry?

It is not necessary to preheat your oven.

When buying a roast, are there any special tips
that would help me cook it more evenly?

Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.

Can   seal the sides of my foil “tent” when
roasting a turkey?

Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.

Type

Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*

Lamb 

 or bone-in shoulder*

Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked

Poultry
Chicken or Duck
Chicken pieces

Turkey

Oven

Temperature

325°

325°

325°
325°
325°

325°
350°

325”

Doneness

Rare:
Medium:
Well 

Done:

Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:

Well Done:
Well Done:

Well Done:

Approximate Roasting Time
in Minutes per Pound

3 

to 

5 

lbs.

6 

to 

8 

lbs.

24-33

18–22

35-39

22-29

40–45

30-35

21-25

20–23

25-30

24-28

30-35

28-33

35-45

30-40

35-45

3040

17-20 

minutes per pound (any weight)

3 

to 

5 

lbs.

Over 5 lbs.

3540

30-35

35-40

10 to 15 lbs.

Over 15 lbs.

18-25

15-20

Internal

Temperature ‘F’.

1400–1500-t

150°–1600
1700–1 85°

1500–1 60°
170°–1850
1700–1 80°
170°–1800
115°–1200

185°–1900
185°–1900

In thigh:

185°-1900

*For boneless 

 over 6 inches thick, add 5 to 10 minutes per pound to times 

 U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 

 means some

food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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