Roasting Chart For Your Conventional Oven - GE JKP77G Use And Care Manual

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Roasting Chart for Your Conventional Oven
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 most
accurate doneness. (Do not place probe in stuff ing.)
3. Remove fat and drippings as necessary. Baste as desired.
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Type
Meat
Tender cuts: rib, high quality
sirloin tip, rump or top round*
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
Oven
Temp.
325°
325°
325°
325°
325°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Weli Done:
Well Done:
Well Done:
To Warm:
Well Done:
4. Standing time recommended for roasts is 10 to 20 minutes
to allow roast to firm up and make it easier to carve. It will rise
about 5° to 10° internal temperature; to compensate for tem-
perature rise, if desired, remove roast from oven at 5° to 10° less
than temperature on chart.
S.
Frozen roasta can be conventionally roasted
by adding 10
to 25 minutes per pound more time than given in chart for
refrigerated. (10 min. per lb. for roasts under 5 Ibs.) Defrost
poult~ before roasting.
Approximate Roaatlng Time,
In Winutaa per Pound
3 to S-lbs. 6 to 8=lbu
24-30 18-22
30-35
22-25
35-45 28-33
21-25
20-23
25-30 24-28
30-3s
28-33
35-45
30-40
35-45
30-40
10 reins. per lb. (any weight)
Under 10 Ibs.
10tol Sibs.
20-30 17-20
For boneless rolled roasts over 6-in. thick, add 5 to 10 min. ~er lb. to times aiven above,
Poultry
Chicken or Duck
Chicken pieces
Turkey
3 to S-lbs.
Over S Ibs.
325° Well Done:
35-40
30-35
375° Well Done:
35-40
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10to151b8.
Over 1 S Iba.
325° Well Done: 20-25
15-20
Internal
Temp. 0F
130°-1400
1500-160°
1700-185°
130" -140°
150°-160°
1700-185°
1700-180°
1700-180°
125°-1300
160°
185°-1900
185°-1900
In thigh:
185°-1900
Cook
Code
Setting
1
2
3
1
2
3
3
3
1
3
4
5
4
38
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