GE Monogram ZET3038 Owner's Manual page 17

Traditional
roasting
,guide
Meats
Beef Rib, Boneless Rib, Rare_
To t) SMoin Medium
(24to 5 lbs.) Well
Be(f Tenderloin Rmx'_
Medimo
Pork Bone-in, Boneless (3 to 5 lbs.)
Ham
lamb
Canned, Butt, Shank (3 to 5 lbs., flflly cooked)
Bon{-in, Bon{ less (3 to 5 lbs.) Medimo
Well
Poultry Whol( Chi{ ken (2-1/2 to 3-1/2 lbs.)
Cornish I ki]s, Unsmlted (] to 1-1/2 lbs.)
Stultbd (l to 1-1/2 Ibs.)
Duckling (4 to 5 lbs.)
"Ihrk(% whole*
Unsmllbd (10 to 16 lbs.)
Unstullbd (18 to 24 lbs.)
TmPkcv Breast (4 to 6 lbs.)
Minutes/Lb.
22-26
26-30
30-34
12-15
] 6-20
30-35
23-28
25-30
30-35
24-26
40_5
45-50
28-32
14-18
8-12
23-27
Oven Temp.
325'T
325°F
325°F
325°F
325T
325T
325°F
325°F
325°F
325°F
325°F
325°F
350°F
a2 ) 1
325°F
a2:) I_
Internal Temp.
140T¢
160°F
170T
140°P
160T
160T
140°F
160T
170T
180'-185 'F
18@=185°F
180'-185 OF
180°-185°F
180°-185°1
180 -18 } ]
170T
} Th_ U.% l)_J)a}t,l_t o/Ag'ricldflm _a_ 'l_mP b_'ji_ p@lda_; bur )ou should hmm, fha! coohit_g it 1o otd) 140<'1:meall_ _otm/bod
poi_o_it_g mpa _i_m_ ma3 _ur;_ive. " (Sou_<e:Sq/b l"ood Book. }'ou_ Kit(:h__ (;uide. _'_I)A Rev..]urge 19<S>5.)
Tips
speed
broiling
Y0m" oven with Tfivection'" technology has
the flexibility to broil like a traditional oven
or speed broil. Speed broiling of meats is
appro_mately twice as ihst as traditional broiling.
Speed broiling must be done with the door closed.
The oven must be preheated when speed broiling.
Turning meat and poultr) is optional in speed
broil. Howe_er, use tongs if mrnino meat to
O
prevent I)iercing, the meat and losing juices.
Speed broil _ill generall) produce good results
for medium to well done meats. If rare meat is
desired, use traditional b:oil.
Cooking times will vary depending on the cut
of meat. Check for aloneness at minimmn time
using a meat thermometer. DO NOT leave a
meat thermometer in the meat or poultry while
cooMng with Trivection technology since tiffs
may damage the thermometer.
Use the broiler pan with grid proxided with
}our oxen for best results.
Evenl) slit fi_t ar{mnd the outside edges of steaks
and chops to prexent cm'ling dining broiling
If desired, marinate meats befi)re broiling. Brush
with sauces dm-ing the last five minutes onl}.
17