GE JHP60G Use And Care Manual page 29

Roasting Chart
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 probe, for more
accurate doneness. Control signals when food has reached set
temperature. (Do not place probe in stuffing.)
3. Remove fat and drippings as necessary. Baste as desired.
type
Meat
Tender cuts: nb, high quality
sirloin tip, rump or top round"
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or Iom"
Pork tom, rib or shoulder"
Ham, pre-cooked
Ham, raw
For boneless rolled roasts over 6-m.
Pouwy
Chicken or Duck
Chicken pieces
Turkev
Oven
Temp.
329
325°
325°
325°
325°
325"
:k, add 5 to 10 ml
325°
375°
325° "
Doneness
Rare:
MedIUrn:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
~erlb. to times
Well Done:
Well Done:
Well Done:
4. standing time recommended for roasts is 10 to 20 min. to
allow roast to firm up and make it easier to carve. It will rise
about 5° to 10° internal temperature; to compensate for temper-
ature rise, if desired, remove roast from oven at 5" to 10° less
than temperature on chart.
5. Frozen roasts can be conventionally roasted by adding 10
to 25 min. per pound "more time then given in chart for refriger-
ated. (1 O min. per lb. for roasts under 5-!bs.) Defrost poultry
before roasting.
Approximate Roasting Time,
in Minutes Der Pound
3 to S4bs. 6 to 8-lbs.
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 reins. per lb. (any weight)
Under 104bs. 10 to 154bs.
20-30
17-20
I above.
3 to 5-ibs. Over 54bs.
35-40
30-35
35-40
10
to Is-lbs. Over 1Wbs.
20-25
15-20
Internal
Temp. OF
13&-14w
150°-160°
170°-185"
130"- 14m
150°-160"
17tY-185°
170'-18CT
17WI-1800
125°- 13(Y
160°
185° :lm
185°-lWY
In thigh:
185°-190"
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