How To Roast - GE JBP23 Use And Care Manual

How to Roast
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. When
roasting, it is not necessary to sear,
baste, cover, or add water to your
meat.
Roasting is really a baking proce-
dure used for meats. Therefore,
oven controls are set to BAKE.
(You may hear a slight clicking
noise to indicate the oven is work-
ing properly.) Roasting is easy, just
follow these steps:
=
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
broiler pan with aluminum foil
when using pan for marinating,
cooking with fruits , cooking heav-
ily cured meats, or for basting fOOd
during cooking. Avoid spilling
these materials on oven liner or
door.
Step 2: Place in oven on shelf in A
or B position. No preheating is
necessary.
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325 0
•
Small
poultry may be cooked at 375 0 for
best browning.
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10-20 minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven when internal tem-
perature is 5-lO
o
F below tempera-
ture suggested on chart. If no
standing is planned, cook meat to
suggested temperature in chart on
opposite page.
NOTE: You may wish to use TIME
BAKE as described on page 14 to
turn oven on and off automatically.
Remember that food will continue
to cook in the hot oven and there-
fore should be removed when the
desired internal temperature has
been reached .
For Frozen Roasts
• Frozen roasts of beef, pork,
lamb, etc. , can be started without
thawing, but allow 10-25 minutes
per pound additional time (10 min.
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 packer's label.
16
Questions and Answers
Q. Is it necessary to check for done-
ness with a meat thermometer?
A.
Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown on
Roasting Chart at right. For roasts
over 8 lbs., cooked at 300° with
reduced time, check with
thermometer at half-hour intervals
after
1 / 2
oftime has passed .
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my oven
each time I cook a roast or poultry?
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time.
Q. When buying a roast are there
any special tips that would help me
cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible or buy rolled
roasts.
Q. Can I seal the sides of my foil
"tent" when roasting a turkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
meat.