GE ZET3038 Owner's Manual page 17

Traditional
roasting
guide
Meats
Beef Rib, Boneless Rib, Rare t
Top SMoin Medium
(3 to 5 lbs.) Well
Beef Tenderloin Rare t
Medium
Pork Bone-in, Boneless (3 to :5lbs.)
Ham
Lamb
Canned, Butt, Shank (3 to 5 lbs., flllly cooked)
Bone-in, Boneless (3 to 5 lbs.) Medium
Well
Poultry _hole Chicken (2-1/2 to 3-1/2 lbs.)
Cornish Hens, Unstuited (l /o l-I/2 lbs.)
Stuffed (l /o l-I/2 lbs.)
Duckling (4 to 5 lbs.)
Turke 5 whole*
Unsmflcd (1(1 to 16 lbs.)
l_Instufled (l 8 to 24 lbs.)
Turkey Breast (4/o 6 lbs.)
* St_(ffbd ldr& ar_ not r_comm_ndedfbr s/u_dcoold_g_
Minutes/Lb.
22-26
26-30
30-34
12-16
16-20
30-35
23-28
25-30
30-35
24-26
40-45
45-50
28-32
14-18
8-12
2, -2 /
Oven Temp.
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
350°F
_ _°
.2.1_
_ _o
,2,) 1_
,2,1 _
Internal Temp.
]4(}°F t
160°F
170°F
]4(}°F t
] 60°F
160°F
141}°F
] 60°F
] 70°F
] 8(}°-185°F
180°-185°F
] 8(}°-185°F
180°-185°F
o _o-
] 80 -18. 1_
180°-185°F
170°F
• , . AmP lee/_s/)o/)_da); b_l you sho_dd k_zoz_ lhal cookM_" il lo o?z& 1401;" mea?z,s some/ood
/)oiso_zi_z_', , o_g'a_zisms, maS_.s_wive." (&raree: ,S'qfi_I;'ood Book. Ycm_ Kilche_z G_dde. USt)A Aez.) _ ./_ze 1985. )
for
speed
broiling
Your oven with T)ivecfion >' technology has
the flexibility to broil like a traditional oven
or speed broil. Speed broiling of meats is
approximately twice as fast as traditional broiling.
Speed broiling must be done with the door closed.
The oven must be preheated when speed broiling.
Tmning meat and poultry is optional in speed
broil. However, use tongs if turning meat to
prevent piercing the meat and losingj uices.
Speed broil will generally produce good results
for medium to well done meats. If rare meat is
desired, use traditional broil.
Cooking times will va_y depending on the cut
of meat. Check for doneness at minimum time
using a meat thermometer. DO NOT leave a
meat thermometer in the meat or poultry while
cooking with Trivection technology since this
may damage the thermometer.
Use the broiler pan with grid provided with
your oven for best results.
Evenly slit fht around the outside edges of steaks
and chops to prevent curling during broiling.
If desired, marinate meats beff}re broiling. Brush
with sauces during the last five minutes only:
17