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GE JGKC15H Use And Care Manual Page 9

Gas models.
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oastins
is ~~~~in~
by dry heat.
~endm meat or poultry can be
roasted uncovered in your oven.
Roastingtemperatures, which
shouldbe low and steady, keep
spatteringto a minimum. When
roasting, it is not necessary to sear,
baste, cover, or add water to your
Step2:
Checkweightof roast.
Placemeatfat-side-upor poultry
breast-side-upon roastingrack in a
shallowpan. The meltingfat will
bastethe meat. Selecta panas
closeto the sizeofmeatas possible.
(Broilerpan with rack is a good
pan for this.)
Step ~: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10to 20 minutes
while making gravy or for easier
carving, you may wish to remove
meat from ovenjust before it is
meat. Roasting is easy,just f~llow
-
Step3:
TurnOVENTEMP control
done.If no standingis planned,
thesesteps:
to desiredtemperature.Checkthe
cookmeatto suggested
Step L Positionovenshelfat
RoastingChafi for temperatures
secondfrombottomposition(B)for
and approximatecookingtimes.
small size roast
(3 to-5lbs.) andat
bottomposition(A)for larger
roasts.
Roastingchart
temperature.
FrozenRoasts
Frozenroastsof beef, pork,
lamb,etc., can be startedwithout
thawing,but allow10to 25 minutes
per poundadditionaltime (10
minutesper poundfor roastsunder
5 pounds,moretimefor larger
roasts).
Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercialfrozenpoultry
canbe cookedsuccessfully without
thawing.Followdirectionsgiven
on packer'slabel.
Oven
Approximate R oasting Time
Internal
Type
Temperature
Doneness
in MinutesperPound
Temperature ' F
hfeat
3 to5-lbs.
6 to 8-lbs.
Tendercuts; rib, high quality
325°
Rare:
24-30
18-22
130°-1400
sirloin tip, rump or top round*
Medium:
30-35
22-25
150°-1600
Well Done:
35-45
28-33
17~0-1850
Lamb leg or bone-in shoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
25-30
24-28
150°-1600
Well Done:
30-35
28-33
170°-1850
\'eal shnulcler,leg or loin*
325°
Well Done:
35-45
30-40
170°-1800
PctK1oin,rib or shoulder*
325°
Well Done:
35-45
30-40
170°-180"
Ham, pre-cooked
325°
To Warm:
10minutes per lb. (any weight)
125°-1300
Under10lbs.
10to 15-lbs.
Ham, raw
325°
Well Done:
20-30
17-20
160°
*Forboneless rolled roasts over 6-inches
thick, add 5 to 10minutes per lb. to times
gi~enabove.
Poultry
3 to 5-lbs.
Over5 Ibs.
Chicken or Duck
325°
Well Done:
35-40
30-35
185°-1900
Chicken pieces
375"
Well Done:
35-40
185°-1900
10to 15-lbs.
Over15lbs.
In thigh:
Turkey
325°
Well Done:
20-25
15-20
185°-1900
9
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