Roasting Chart - GE JBP23 Use And Care Manual

Roasting Chart
1. Posi tion 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 breas t-side up on broiler pa n
or other shallow pan with trivet. Do not cover. Do not stuff
poultry until just before roasting. Use meat thermometer, for
more accurate doneness . ( Do not place thermometer in stuffing.)
3. Remove fat and drippings as necessa ry. Baste as desired .
Oven
Type
Temp. Doneness
Meat
Tender cuts:
rib, high quality 325 0 Rare:
sirloin tip , rump or top ro und' Medium:
Well Done:
Lamb Leg or bone-in should er' 325
0 Rare:
Medium:
Well Done:
Veal shoulder , leg or loin' 325 0 Well Done:
Pork loin, rib or shoulder' 325 0 Well Done:
Ham , pre-cooked 325 0 To Warm:
Ham , raw 325
0 Well Done:
4. Standing time reco mmended fo r roasts is 10 to 20 min. to
allow roast to firm up and make it easier to carve. It will rise
about 5° to 100 internal temperature; to compensate for tempera-
ture rise, if desired, remove roast from oven at 5° to 100 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 refrigerated .
(10 min. per lb . for roasts under 5-lbs.) Defrost poultry before
roasting.
Approximate Roasting Time, Internal
in Minutes per Pound Temp.
0
F
3 to 5-lbs.
6 to 8-lbs.
24-30 18-22
1300- 1400
30-35 22-25 1500- 1600
35-45 28 -33
1700-185 0
21-25
20-23 1300-1400
25-30 24-28
1500-1600
30-35 28-33 1700-185 0
35-45 30-40 1700 - 1800
35-45
30-40 1700 -1800
10 mins . per lb . (an y weight) 125 0 -1300
Under 10-lbs.
10 to 15-lbs.
20-30 17-20
1600
'For boneless rolled roas ts over 6-in .
thick , add 5 to 10 min . per lb .
to
times given above .
Poultry
3 to 5-lbs. Over Sibs.
Chicken or Duck 325
0 Well Done: 35-40 30-35
185 0 -1900
Chicken pieces 375 0
Well Done: 35-40
185 0 -1900
10 to 15-lbs. Over 15-lbs.
In thigh :
Turkey
325 0 Well Done: 20-25 15-20 185 0 -1900
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