GE JGBS02EM Use And Care & Installation Manual page 17

Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
The oven has a special
low shelf (R) po~ition
just above the oven
bottom. Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey. The shelf is not
designed to slide out at
this position.
Roasting is really a baking procedure used for meats.
Roasting is easy; just follow these steps:
1.
Position oven shelf
at (B) position for
small size roast
(3 to 5 lbs.) and ,.
at (R) position for ~':~
larger roasts.
2. Check the weight ~
of the meat. Place
the meat fat-side-up
or the poultry breast-side-up on the roasting rack in
a shallow pan. The melting fat will baste the meat.
Select a pan as close to the size of meat as possible.
(Broiler pan with rack is a good pan for this.)
Frozen Roasb
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per
pound additional time (15 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. Follow
directions given on package label.
1-
1- – o
Line broiler pan with aluminum foil when using pan
for marinating, cooking with fruits, cooking heavily
cured meats, or basting food during cooking. Avoid
spilling these materials inside the oven or inside the
oven door.
3. If your model has a separate BA~~ROIL switch,
turn it to BA~. ~m the OVEN CONTROL knob
to desired temperature. Check the Roasting Guide
for temperatures and approximate cooking times.
4. Most meats continue to cook slightly while
standing after being removed from the oven.
Recommended standing time for roasts is 10 to 20
minutes. This allows roasts to firm up and makes
them easier to carve. Internal temperature will rise
about 5° to 10°F. If you wish to compensate for
temperature rise, remove the roast from the oven
when its internal temperature is 5° to 10°F. less
than temperature shown in the Roasting Guide.
NOTE: Remember that food will continue to cook in
the hot oven and therefore should be removed when
the desired internal temperature has been reached.
Dual Shelf Cooking
This allows more than one food to be cooked at the
same time. For example: While roasting a 20-lb.
turkey on shelf position R, a second shelf (if so
equipped) may be added on position D so that
scalloped potatoes can be cooked at the same time.
Calculate the total cooking time to enable both dishes
to complete cooking at the same time. Allow 15-20
minutes of additional cooking time for the potatoes.
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