GE JHP61GJ Use And Care Manual page 25

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1. Position oven shelf at B for 3. Remove fat and drippings as 5. Frozen roasts can be
small-size roasts (3 to 7 Ibs. ) and
necessary. Baste as desired. conventionally roasted by adding
at A for larger roasts.
4. Standing time recommended for
10 to 25 minutes per pound more
2. Place meat fat-side up, or poultry
time than given in guide for
roasts is 10to 20 minutes to allow roast
breast-side up, on broiler pan or
to firm up and make it easier to
refrigerated roasts. (10 minutes
per pound for roasts under 5 pounds.)
other shallow pan with trivet. Do carve. Internal temperature will rise
Defrost poultry before roasting.
not cover. Do not stuff poultry until
about 5° to 10°F.; to compensate for
just before roasting. Use meat
temperature rise, if desired, remove
probe for more accurate doneness. roast from oven at 5° to 10"F. less
Control signals when food has
than temperature on guide.
reached set temperature. (Do not
place probe in stuffing.)
Oven Approximate Roasting Time,
Internal
lype
Temperature Doneness in Minutes per Pound
Temperature 'F
Meat
3 to 5-lbs. 6 to 8-lbs.
Tender cuts; rib. high quality sirloin tip. 325" Rare: 24-30 18-22
130°-1400
rump or top round* Medium: 30-35
22-25 150°-1600
Well Done: 35-45
28-33
170°- I 85°
Ltimb Leg
or bone-in shoulder+ 325° Rare: 21-25 20-23
130°-140°
Medium:
~5-30 z4-2g
150°-1600
Well Done: 30-35
28-33
170°-185°
Veal shouklcr. leg or loin*
325° Well Done: 35-45 30-40 170°-180°
Pork loin, rib or shoulder*
325° Well Done: 35-45 30-40 170°-180°
Hm.
precooked 325° To Warm:
10 minutes per pound (any weight) 125°-130°
Under 10-lbs. 10 to 15-lbs.
Ham, mw
325° Well Done:
~o.30
17-20 I60°
*For boneless rolled roasts over b-inches thick. wid 5 to 10 minutes per pound to times given above.
Poultry
3 to 5-lbs. Over 5-lbs.
Chicken or Duck
325° Well Done: 35-40 30-35
185°-1900
Chicken picws
3750 Well Done: 35-40
185°-1900
10 to 15-lbs.
Over 15-lbs. In thigh:
Turkey
325° Well Done:
~0-25
I 5-20 185°-190°
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