GE 49-4791 Use & Care Manual page 35

Roasting Guide
Roasting
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 broiler pan 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
necessary. Baste as desired.
4. Standing time recommended for
roasts is 10 to 20 minutes to allow roast
to firm up and make it easier to
carve. Internal temperature will rise
about 5° to 10°E; to compensate for
temperature rise, if desired, remove
roast from oven at 5 ° to 10°F. less
than temperature on guide.
5. Frozen roasts can be
conventionally roasted by adding
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts. (10 minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
Type
Meat
Tender cuts; rib. high quality sirloin tip.
rump or top round*
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin. rib or shoulder*
Ham, precooked
Oven Approximate Roasting Time, Internal
Temperature Doneness in Minutes per Pound Temperature °F
325 °
3250
325 °
325 °
325 °
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
3 to 5-1bs. 6 to 8-1bs.
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 minutes per pound (any weight)
Under 10-1bs. 10 to 15-1bs.
20-30 17-20
Ham, raw 325 °
*For boneless rolled roasts over 6-inches thick add 5 to 10 minutes per pound to times
given above.
Ptmltry
Chickcn or Duck 325 °
Chicken pieccs 375 °
Turkey 325 °
Well Done:
Well Done:
Well Done:
3 to 5-1bs. Over 5-1bs.
35-4O 30-35
35-40
10 to 15-1hs. Over 15-1bs.
20-25 15-20
130°-140 °
150°-160 °
170°-185 o
130°-140 °
150°-160 °
170°-t85 °
170°-180 °
170°-180 °
125°-130 °
160°
185°-190 °
185°-190 °
In thigh:
185°-190 °
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