GE JSP60GN Use And Care & Installation Manual page 27

roasting. The latch is used for self-cleaning only.
Roasting is cooking by dry heat. Tender meat or poultry
spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to BAKE. Roasting is
easy, just follow these directions:
1. Place the shelf
in A or B
position. No
preheating is
necessary.
2. Check the
weight of the
meat. Place the
meat fat-side-
up, or poultry
breast-side-up,
on roasting rick in a shallow pan. The melting fat
will baste the lmeat. Select a pan as close to the size
is a good pan for this. ) Line the broiler pan with
aluminum t'oil when using the pan for marinating,
or basting food during cooking. Avoid spilling these
materials inside the oven or inside the oven door.
Type
Meat
Tender
cuts; rib, high quality sirloin
tip, rump or top round+'
Veal shoulder, leg or loin+<
:
loin, rib or shoulder'!
Pork
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
or boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
'i-The U.S. Department of Agriculture says "Rare beet' is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
ROASTING
ROASTING
Oven
Temperature
Doneness
325°
Rare:
Well Done:
Rare:
Medium:
Well Done:
Done:
Well
Well
Done:
325° Well Done:
350°
Well Done:
325° Well Done:
3. Push the BAKE button and turn the SET knob
until the desired temperature is displayed. Check
the Roasting Guide for temperatures and
approximate cooking times.
4. After roasting is complete, push the CANCEL button.
Most meats continue to 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. Internal temperature will rise about 5°F.;
to compensate for the temperature rise, if desired,
remove the roast from the oven sooner (at 5°F,
less than the temperature in the guide below).
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).
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
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs.
24-33 18-22
22-29
30–35
25–30 24-28
30-35
35-45
17–20
minutes per pound (any weight)
3 to 5 Ibs.
Over
3540 30-35
30-35
10 to 15 lbs.
Over 15 Ibs
18-25 15-20
Internal
temperature 'F.
8 Ibs.
1400-1 500j-
1700-1 85°
150°–1600
1 700–1 85°
1700–1 800
11 50–1 25°
5 lbs.
185°–1900
27
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