GE JKP27GJ, JKP07J, JKP07WN, JKP07GJ, JKP27J, JKP16GJ, JRP03GJ, JRP03J1, JRP14GJ, 49-8128 Roasting Guide

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Roasting Guide

Roasting

1.Position oven shelf at B for small-size roasts (3 to 7 lbs.) 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 ~oultrv until just before roasting. Us; a m~at thermometer for more accurate doneness. On models so equipped, use the meat probe—control signals when food has reached set temperature. (Do not place thermometer or probe in stuffing.)

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

4.Standing time recommended for roasts is 10 to 20 minutes. This

allows roasts to firm up and makes them easier to carve. Internal tem~erature will rise about 5° to 10”F.; to compensate for temperature rise, if desired, remove roast from oven sooner at 5° to 10”F. less than temperature in guide.

5.Frozen roasts can be conventionally roasted by adding 10 to 25 minu~es per poufid mor~ time than given in guide for refrigerated roasts. (10 minutes

per pound for roasts under 5 pounds.) Defrost poultry before roasting.

 

Oven

 

Approximate Roasting Time,

Internal

‘rYPe

Temperature

Doneness

in Minutes per Pound

 

Temperature ‘F

Meat

 

 

3 to 5-lbs.

6 to 8-lbs.

 

Tender cuts; rib, high quality sirloin tip,

325°

Rare:

24-30

18-22

130°-1400

rump or top round*

 

Medium:

30-35

22-25

150°-1600

 

 

Well Done:

35-45

28-33

170°-185”

Lamb Leg or bone-in shoulder*

325°

Rare:

21-25

20-23

130°-1400

 

 

Medium:

25-30

24-28

150°-1600

 

 

Well Done:

30-35

28-33

170°-1850

Veal shoulder, 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°-1800

Ham, precooked

325”

To Warm:

10 minutes per pound (any weight)

125°-1300

 

 

 

Under 10-lbs.

10 to 15-lbs.

 

Ham, raw

325°

Well Done:

20-30

17-20

170°

 

 

 

 

 

 

*For boneless rolled roasts over 6-inches thick,

add 5 to 10 minutes per pound to times given above,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Poultry

 

 

3 to 5-lbs.

Over 5-lbs.

 

Chicken or Duck

325°

Well Done:

35-40

30-35

185°-1900

Chicken pieces

375°

Well Done:

35-40

 

185°-1900

 

 

 

10 to 15-lbs.

Over 15-lbs.

In tbigh:

Turkey

325°

Well Done:

20-25

15-20

185”- 190°

 

 

 

 

 

 

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Contents Conten@ Help us help you Save time and money. Before you request serviceIf you need service If you received Damaged oven~~ON -s Interest m cmnREN Hangm garxnen~ wMe usingUse this appIiance ody for its Warmmg or h-ing tbe roomEne~y-Sating~ps ~~n for f~-~ ~ ~~is~Models Features of Your Oven ???Model JRP14GJ Model number indicates Black Glass DoorModels JKP07J, JKP07GJ, JKP07WN Features of Your Oven \ f????Upper oven is self-cleaning, lower oven is standard Models JKP27J, JKF2%JJKP16GJ ModelAutomatic Timer and Clock Using Your Oven How to Set Delayed Start and Stop How to Time BakeHow to Set Immediate Start How to BakeBaking Guide 15-20For Frozen Roas@ Why is my roast crumbling when 1 try to carve it?Roasting Questions & AnswersMeat Thermometer Models JRM4GJ, JKn6GJ See Roasting Guide onRoasting Guide RoastingQuestions &Answers BroilingUse of Aluminum Foil Broiling with the Meat Thermometer onmodelssoequipped Broiling Guide BroilingRotissing the Food Rotisserie NotesRotisserie Time and Temperature Guide GeneraI Directions BeefHow to Set Oven for Cleaning Operating the Self-Cleaning OvenBefore Setting Oven Controls, Check These Things Why do I have ash left in my oven after cleaning? Follow These Steps after Self-CleaningCan I clean the Woven Gasket around the oven door? My oven shelves do not slide easily. What is the matter?See Cleaning Guide on Care and CleaningLamp Replacement Adjusting Oven Thermostat Cleaning Guide Part Materials to USE General DirectionsQuestions? Use This Problem Solver WorkProblem solver LatchWdll Be There Warranty
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