GE JDC27GP Use And Care Manual page 18

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven,
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is easy; just follow these
steps:
Step 1: Position oven shelf at (B)
position for small size roast (3 to 5
roasts.
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in
a shallow pan. The melting fat
will baste the meat. Select a
pan as close to the size of meat
as possible.
Do not cover. Do not stuff poultry
until just before roasting. Use
meat thermometer for more
accurate doneness (do not place
thermometer in stuffing) or refer to
"Approximate Roasting Time" in
the Roasting Guide in this section.
18
Step 3: Press BAKE pad.
Step 4: Press INCREASE or
DECREASE pad until desired"
temperature is displayed.
The word "ON" and the changing
oven temperature will be displayed
as the oven heats up. When the
oven reaches the set temperature
a tone will sound.
To change oven temperature during
Bake cycle, press BAKE pad and
then INCREASE or DECREASE
to get new temperature.
pad
Remove fat and drippings as
necessary. Baste as desired.
Step 5: Press CLEAR/OFF when
baking is finished and then remove
food from oven.
6: Most meats continue to
Step
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve.
Remember that food will continue
to cook in the hot oven and therefore
should be relmoved when the
desired internal temperature has
been reached.
Internal temperature will rise
about 5° to 10"F.; if you wish to
compensate for temperature rise,
remove the roast from oven
sooner (at 5° to 10°F. less
than the Internal Temperature
recommended in the Roasting
Guide in this section).
NOTE:
You may wish to Time
Bake, as described in Baking
section to turn oven on and off
automatically.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be roasted without
thawing, but allow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts
under 5 pounds, more time for
larger roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on package label.