Roastingchart - GE JB390G Use And Care Manual

Baking Chart
(continued)
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Shelf
I
Oven
Positions Temr)eratures
'IIme,
Minutes Cookware Comments
Food
Pies
Frozen
Foil Pan on Cookie Sheet A
1"
400°-4250 45-70
Large pies use 400° and increase
time.
To quickly brown meringue use 400°
for 8-10 min.
Custard fillings require lower temp..
longer time.
Meringue Spread to crust edges B, A
I
325°-3500 15-25
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
A, B
400°-425"
B 400°-4250
B 450°
45-60
40-60
12-15
One crust
Two crust
Pastry Shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Set on Oven Shelf
Glass or Metal
Glass
A, B, C 325°-4000
A, B, C 325°-3750
B
300°-3500
60-90
30-60
30-75
Increase time for large amount or
size.
Roasting Chart
Roasting
1.
Position oven shelf at B for
small-size roasts (3 to 7 lbs. ) and
at A for larger roasts.
3. Remove fat and drippings as
5.
Frozen roasts
can be roasted
necessary. Baste as desired. conventionally by adding 10to 25
.
4. Standing time recommended
minutes per pound more time than
for roasts is 10to 20 min. to allow
given in chart for refrigerated
roasts. (10 minutes per pound for
roast to firm up and make it easier
to carve. Internal temperature will
roasts under 5 pound s.) Defrost
poultry before roasting.
rise about 5° to 10° to compensate
2. Place meat fat-side-up or poultry
breast-side-up on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
just before roasting. Use meat
thermometer for most accurate
doneness. (Do not place
thermometer in stuffing.)
for temperature rise. If desired,
remove roast from oven at 5° to 10° -
less than temperature on chart.
Approximate Roasting Time
in Minutes per Pound
Internal
TemperNure "F
Oven
Temperature 'NW Doneness
3 to 5-lbs. 6 to tl-lbs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35
28-33
35-45 30-40
35-45
30-40
10 reins. per lb. (any weight)
Under 10-lbs.
10 to 15-lbs.
20-30 17-20
Meat
Tender cuts: rib, high quality
sirloin tip, rump or top round*
325°
325°
325°
325°
325°
325°
130°-1400
150°-1600
170"- 185"
130°-140°
150°-160°
170°-1850
170°-1800
170°-180°
125°-1300
160°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Well Done:
Ham, raw
*For boneless rolled roasts over 6-in. thick,
add 5 to 10min. per lb. to times given above.
3 to 5-lbs.
Over 5 Ibs.
35-40 30-35
35-40
10 to 15 lbs. Over 15 lbs.
20-25 15-20
Poultry
Chicken or Duck
Chicken pieces
185°-1900
185°-1900
In thigh:
185°-190°
325°
375°
325°
Well Done:
Well Done:
Turkey
Well Done:
17