GE JCP67 Use And Care & Installation Manual page 20

Frozen Roasts
Frozen roasts of beef, pork lamb, etc., can be started
without thawing, but rdlow 10 to 25 minutes per pound
5 pounds, more time for larger roasts).
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pi-s
Turkey
*For boneless rolled roasts over 6 inches thick add 5 to 10 minutes
food poisoning organisms may survive." (Sourm: Safe Food Book. You rfi.tchen Guide. USDA Rev. June 1985.)
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Pork loin, rib or shoulder*
Ham, precooked
Chicken
Chicken pieces
*For boneless rolled roasta over 6 inches thick, add 5 to 10 minutes per pound to times given above.
food poisoning organisms may survive." (Source: &fe Food Book. Your fitchen Guide . USDA Rev. June 1985.)
Right Oven
Oven
Temperature Doneness
325° Rare:
Medium:
Well Done:
325° Rare:
Medium:
Well
Done:
Well Done:
325°
325° Well Done:
325° To Warm:
Well Done:
325°
375° Well Done:
Well Done:
325"
Oven—Model JCP67
Oven
Doneness
Rare:
325°
Medium:
Well Done:
325° Well Done:
325° To Warm:
350°
375° Well Done:
350° Well Done:
Thaw most frozen poultry before roasting to insure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. Follow the
directions given on the package label.
Approximate Roasting Time
in Minutes per Pound
6 to 8 Ibs.
3 to 5
3&35 22-25
21–25
3&35
17-20 minutes per pound (any weight)
3 to 5 lbs. Over 5 Ibs.
10 to 15 Ibs. Over 15 lbs.
per pound to times given above.
Approximate Roasting tie
in Minutes per Pound
3 4
to
3 to 5 Ibs.
1 to 1% lbs.
Internal
150°–1600
170°-1850
150°–1600
170°-1850
170°–180"
170°–1800
125°–1300
185°–1900
185°–1900
In tbi~:
185°-1900
Temperature 'F.
150°–1600
170°–1850
170°-1800
125 "-130°
185°–1900
185°-1900
In tbi@:
185°–1900