Roasting; Roasting Chart - GE JHP68G Use And Care Manual

Roasting Chart
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1. Position oven shelf at B for small-size roasts (3 to 7 Ibs. ) and
at A for larger roasts.
2. Place meat fat side up or poultry breast-side up on brotler
pan or other shallow pan with trivet, Do not cover. Do not stuff
poultry until just before roasting. Use meat probe, for more
accurate doneness. Control signals when food has reached set
temperature. (Do not place probe in stuff ing. )
3. Remove fat and drippings as necessary. Baste as desired.
Type
Meat
Tender cuts: rib, h!gh quallty
sirloln tip, rump or top round"
Lamb Leg or bone-in shoulder'
Veal shoulder, leg or Ioln'
Pork Ioln, rlb or shoulder'
l-lam, pre-cooked
Ham. raw
Oven
Temp.
325°
325°
325°
325°
325°
325°
4.
Standing time
recommended for roasts is 10 to 20 min. to
allow roast to f!rm up and make it easier to carve. It WIII rise
about 5° to 10° Internal temperature; to compensate for tem-
perature rise, if desired, remove roast from oven at 5° to 10°
less than temperature on chart.
5. Frozen roasts can be conventionally roasted by adding 10
to 25 min. per pound more time than given in chart for refriger-
ated. (10 min. per lb. for roasts under 5-l bs. ) Defrost poultry
before roasting
Doneness
Rare:
Medium:
Well Done,
Rare:
Medium'
Well Done:
Well Done:
Well Done"
To Warm
Well Done,
"For boneless rolled roasts over 6-in th!ck, add 5 to 10 mln per lb. to times give
Approximate Roasting Time,
in Minutes per Pound
3 to 5-lbs. 6 to 8-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
~bove,
Poultry
9
Chicken or Duck
Chicken pieces
Turkey
325°
375°
325°
3 to 5-lbs. Over 5 Ibs.
Well Done. 35-40 30-35
Well Done 35-40
10 to 15-lbs. Over 15-lbs.
Well Done: 20-25 15-20
Internal
Temp. 0F
130°-140°
150°-160°
170°-1850
130°-140°
150°-1600
170°-185°
170°-1800
170°-1800
125°-1300
160°
185°-1900
185°-1900
.n
thigh:
185°-1900
35