User Manual GE JGRS14BEW2BB 24" Built-In Gas Oven

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

Check to see if you are using the recommended shelf
position. Broil for the longest period of time indicated in the
Broiling Guide. Turn the food only once during broiling

Yes. Using the grid suspends the meat over the pan. As the
meat cooks, the juices fall into the pan, thus keeping the
meat drier. Juices are protected by the grid and stay cooler,
thus preventing excessive spatter and smoking.

No. Salt draws out the juices and allows them to evaporate.
Always salt after cooking. Piercing the meat with a fork
allows juices to escape. Turn the meat with tongs instead
of a fork.

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

Roasts are easier to slice if allowed to cool 10 to 20
minutes after removing them from the oven. Be sure to cut
across the grain of the meat.

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

It is not necessary to preheat your oven