GE JGBP24GE Use And Care Manual page 14

Roasting
Roastingis cookingby dry heat.
Tendermeat or poultry can be
roasted uncoveredin your oven.
Roastingtemperatures, which
shouldbe low and steady,keep
spatteringto a minimum. When
roasting, it is not necessary to sear,
baste, coveror add water to your
meat. Roastingis easy,just follow
these steps:
Step 1: Positionoven shelf at
second from bottomposition (B)
for small roasts (3 to 5 pounds)and
at (A) position for larger roasts.
Roasting
Guide
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Vca!shoulder, lcg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
*For boneless rolled roasts over 6 inches thick.
add 5 to 10minutes per lb. to times given above.
Po[iltry
Chicken or Duck
Chicken pieces
Turkey
Step 2: Check weightof roast.
Place meat fat-side-upcr poultry
breast-side-upon roastingrack in
a shallowpan. The meltingfat will
bastethe meat. ~e~ecta
pan
as close
to the sizeof the meatas possible.
(Broilerpan with rack is a good
pan for this,)
Step 3: Turn OVEN SET knob to
BAKE or TIME BAKEand OVEN
TEMP knob to desiredtemperature.
Step 4: Most meatscontinueto
cook slightlywhile standingafter
being removedfrom the oven.
Stinding time recommendedfor
roastsis 10to 20 minutes. "I'his
—-
allowsroasts to firm up and makes
.-
...—
-. —-. ..
-—
——
them easier to carve. Internal
—
temperaturewill rise about 5° to
--
10"P.; t o compensatefor temperature
increase, if desired, remove roast
from oven when its internal
temperature is 5° to 10°F.less than
tem~erature shownin the Roasting
Guide.
mozen
Roasts
Check the RoastingGuide ~or
temperatures and approximate
cooking times.
Frozen roasts of beef, pork,
lamb, etc., can be roasted without
thawing,but allow 15to 25 minutes
additionaltime uer Dound(allow 15
minutes additio~al~imepe~pound
for roasts under 5 pounds, more
time per pound for larger roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Follow directions given
on packer'slabel.
-.
Oven
Temperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well done:
Well Done:
Well Done:
Well Done:
ApproximateRoasting Time
in Minutes per PoIInd
3 to 5 Ibs.
24-35
35-39
39-45
21-25
25-30
30-35
35-45
35-45
6 to 8 lbs.
18-25
25-31
31-33
20-23
24-28
28-33
30-40
30-40
18-23minutesper pound (any weight)
Under 10lbs. 10to M lbs.
27-35 24-27
3
t.O5
ibs. over 5 lbs.
35-40
30-35
35-40
~~
tO ~~
lbs. Over 15lbs.
16-22 12-19
Infernai
Temperature'F.
130°-140°
150°-160°
170°-1850
130°-140°
150°-160°
170°-1850
170°-1800
170°-180°
115°-1250
185°-1900
185°-190"
In thigh:
185°-1900
?