GE JHP63V Manual page 16

Roasting iscookingbydry heat.
Tendermeator poultrycanbe
roasteduncovered inyouroven.
Roasting temperatures, w hich
shouldbelowandsteady,keep
spatteringtoa minimum.When
roasting,it isnotnecessaryto
sear,baste,coveror addwater
toyourmeat.
Roasting isreallya baking
procedure usedformeats.Therefore,
ovencontrolsaresetto BAKE.(You
mayheara slightclickingnoiseto
indicate theovenis working
properly.)Roasting is easy;just
followthesesteps:
Step 1:Checkweightofmeat,and
place,fatsideup,on roastingrack
ina shallowpan. (Broilerpanwith
rackisa goodpanforthis.)Line
broilerpanwithaluminum foilwhen
usingpanformarinating, c ooking
withfruits,cookingheavilycured
meats,or forbastingfoodduring
cooking. A voidspillingthese
materialson ovenlineror door.
Step2: Placeinovenon shelfin
"A'or "B" position.No preheating
isnecessary.
Step3: TurnOVENSETtoBAKE
andOVENT'E.MP t o 325"F. S mall
poultrymaybecookedat375°F.
forbestbrowning.
Step4: Mostmeatscontinueto
cookslightlywhilestandingafter
beingre~ovedfromtheoven.For
rareor mediuminternaldoneness,
ifmeatis to stand10to20 minutes
whilemakinggravy,or foreasier
carving,youmaywishtoremove
meatfromovenwheninternal
temperatureis5 to 10"F. b elow
temperaturesuggested onguide.
If no standingisplanned,cook
meatto suggested temperature on
guideonpage18.
N~E: Youmaywishto useTIME
BAKE, a sdescribedon preceding p age
toturnovenonandoffautomatically.
Also,ifyourovenisequippedwith
special m eatthermometer, seepage17
forusage.
Por Rozen
Roasts
@
Frozenroastsofbeef,pork,
lamb,etc., canbestartedwithout
thawing,butallow10to25 minutes
per poundadditional t ime(10
minutesper poundfor roastsunder
5 pounds,moretimeforlarger
roasts).
@ Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercialfrozenpoultry
canbecookedsuccessfully without
thawing.Followdirectionsgiven
onpacker'slabel.
QuestiomandAmwers '-+--.-
Q.k it necessaryto checkfor
doneness w ithameatthermometer?
A. Checkingthe finishedinternal
temperatureat thecompletionof
cookingtimeis recommended.
Temperatures a re shownin Roasting
Guideon page 18.For roastsover8
lbs., cookedat 300"F.with reduced
time,checkwiththermometer a t
half-hourintervalsafierhalfthe
timehaspassed.
Q. Whyis myroastcrumbling
when1try to carveit?
A. Roastsare easierto sliceif ,
allowedto cool 10to 20 minutes
afierremovingfromoven.Be sure
to cut acrossthe grainof the meat.
Q.Do I needto preheatmyoven
eachtirrie I cooka romtorwtitrv?
e
A. It is rarelynecessaryto~rehe"
youroven,onlyfor verysmall
roasts,whichcooka sh-ort l ength —
of time.
Q.Whenbuyinga roast,are
thereanyspecialtips thatwould
helpme cookit moreevenly?
A. Yes.Buya roastas evenin
thicknessas possible,or buy rolled
roasts.
Q. CanI sealthe sidesofrnyfoil
"tent" whenroastinga turkey?
A.
Sealingthe foilwill steamthe
meat. Leavingit unsealedallowsthe
air to circulateandbrownthe meat.
—
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