GE JKP67G manual A-lb%

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 thermometer, for more accurate doneness. (Do not place thermometer in stuff ing. )

3.Remove fat and drippings as necessary. Baste as desired.

4$.S4macting thuwe 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 than given in chart for refriger- ated. (10 min. per lb. for roasts under 5-lbs. ) Defrost poultry before roasting.

	o		ApproximateRoastingTime,		v	huternd
Type	-	Doneness	in iMirwu8esper Pound			Temp.”F
			3 t 5-RX%	I
				6 t a-lb%
Tender cuts: rib, high quality	325°	Rare:	24-30	18-22		130°-140°
sirloin tip, rump or top round*		Medium:	30-35	22-25		150°-160°
		Well Done:	35-45	28-33		170°-185°
Lamb Leg or bone-in shoulder*	325°	Rare:	21-25	20-23		130°-140°
		Medium:	25-30	24-28		150°-160°
		Well Done:	30-35	28-33		170°-185°
Vealshoulder, leg or loin*	325°	Well Done:	35-45	30-40		170°-1800
Pork loin, rib or shoulder*	325°	Well Done:	35-45	30-40		170°-180°
l-lam, pre-cooked	325°	To Warm:	10 reins. per lb. (any weight)			125°-130°
			Under YO lbs.	t o to 45 Ibs.
Ham, raw	325°	Well Done:	20-30	17-20		160°
●For boneless rolled roasts over 6-in.	k, add 5 to 10 min. Derlb. to times qiven above.
Poultry			3 to 5-lbs.	Over 5 Ibs,
Chicken or Duck	325°	Well Done:	35-40	30-35		185°-190°
Chicken pieces	375”	Well Done:	35-40			185°-1900
			‘io to 45 [k.	Ower15 lbs.		Inthigh:
Turkey	325°	Well Done:	20-25	15-20		185°-190°

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