GE JTP10GP Use And Care Manual page 13

RoastingGuide
1.
Positionoven shelfat B for
small-sizeroasts(3 to 7 lbs.) and
at A for largerroasts.
2. Placemeatfat-side-up,or
poultrybreast-side-up, o n broiler
pan or othershallowpan with
trivet.Do not cover.Do not stuff
poultryuntiljust beforeroasting.
Use meat thermometerfor more
accuratedoneness.(Do not place
thermometerin stuffing.)
TvDe
Meat
Tendercutsof beefirib,highquality
sirlointip,rumpor top round*
Lamblegor bone-inshoulder*
Vealshoulder, l eg or loin*
Porkloin,rib or shoulder*
Ham,precooked
Ham,raw
*Forbonelessrolledroastsover6
inchesthick,add5 to 10minutesper
poundto timesgivenabove.
Poultry
Chickenor Duck
Chickenpieces
Turkey
3.
Removefat and drippingsas
5. Frozenroastscan be
necess~. Basteas desired.
conventionally roastedby adding
4. Standingtime recommendedfor
10to 25 minutesper poundmore
roasts is 10to 20 minutes.This
time than givenin guidefor
allowsroaststo firm up and makes
refrigeratedroasts.(10 minutesper
themeasier to carve.Internal
poundfor roastsunder5 pounds.)
temperaturewillrise about5° to
Defrostpoultrybeforeroasting.
10°F.; to compensatefor
temperaturerise, if desired,
removethe roast from ovenwhen
its internaltemperatureis 5° to
10"F.less than temperatureshown
in the RoastingGuidebelow.
Oven
l'emperature
325°
325°
325°
325°
325°
325°
325"
350°
325°
Donenms
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
Approximate Roasting Time
Internal
in Minutes per Pound Temperature 'F.
3 to 5 Ibs. 6 to 8
lbs.
24-30
18-22 130°-1400
30-35 22-25
150°-160°
35-45 28-33
170°-1850
21-25 20-23 130°-1400
25-30 24-28 150°-1600
30-35
28-33 170°-1850
35-45 30-40
170°-1800
35-45 30-40
170°-1800
10minutesper pound(anyweight)
125°-1300
Under 10 Ibs. 10 to 15 Ibs.
20-30 17-20 170°