GE JHP56 Use And Care Manual page 18

Do not lock the lower oven door with the
latch during roasting. The latch is used for
self-cleaning only.
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.
Roasting is really a baking procedure used for meats.
Therefore, the oven controls are set to Baking or
Timed Baking. (You may hear a slight clicking sound,
indicating the oven is working properly. ) Timed
Baking will turn the oven on and off automatically.
1. Place in the oven on shelf in A or B position.
No preheating is necessary.
2. Check the weight
of the meat. Place
the meat fat-side-up,
or poultry breast-
side-up, on a roasting
rack or shallow pan.
The melting fat will
baste the meat. Select
a pan as close to the
size of the meat as
possible. (The broiler
pan with rack is a good pan for this.)
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
18
ROASTING
Most meats continue to cook slightly while standing,
after being removed from the oven. The standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5° to
desired. remove the roast frolm the oven when its
internal temperature is 5° to I ()"F. less than the
temperature shown in the Roasting Guide.
Remember that food will continue to cook in the hot
oven and, therefore, should be removed when the
desired internal temperature has been reached.
OVEN SET
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to 325°F. Small poultry may
be cooked at 350°F. for best browning.
4. When roasting is finished, turn the OVEN SET
knob to off and then remove the food from the oven.
.
OVEN TEMP