Roasting Guide - GE JSC26GP Use & Care Gudie

Roasting Guide

mall-size roasts (3 to 7 pounds)
and at A for larger roasts.
2. Place meat fat-side-up, or poultry
breast-side-up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff ~oultrv until
just before roasting. Us& mea~
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder. leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
*For boneless rolled roasts over 6
inches thick, add 5 to 10 minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
3. Remove fat and drippings as
necessary. Baste as desired.
4. Standing time recommended
for roasts i: 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
10° F.; to compensate for
temperature increase, if desired,
remove the roast from oven when
the roast's internal temperature is
5° to 10"F. less than temperature
shown in the Roasting Guide.
I
Oven
Doneness
325° Rare:
Medium:
325° Rare:
Medium:
Well Done:
325° Well Done:
325°
Well Done:
325° T Warm:
O
325° Well Done:
325° Well Done:
350° Well Done:
325° Well Done:
5. Frozen roasts can be
conventionally roasted by adding
10 to 25 minutes additional time
per pound to times given in guide
for refrigerated roasts. (10 minutes
additional time per pound for
roasts under 5 pounds, more time
for larger roasts.) Defrost poultry
before roasting.
Approximate Roasting Time
in Minutes ~er Pound
to lbs. 6 to 8 lbs.
3 5
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
24-28
25-30
30-35 28-33
35-45 30-40
30-40
35-45
17-20 minutes per pound (any weight)
Under 10 lbs. 10 to 15 lbs.
20-30 17-20
Over
3 to 5 lbs. 5
35-40 30-35
35-40
10 to 15 lbs. Over 15 lbs.
18-25 15-20
Internal
Temperature "F.
140"-150°
150°-1600
170°-1850
140°-1500
150°-1600
170°-1850
170°-1800
170°-1800
170°
185°-190"
185°-1900
In tbigb:
185°-1900
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