GE JBP87GD, 49-4540 manual For Frozen, SeeRoasting chart on BxJqe, Imd Answers

To

seeRoasting chart on BxJqe 21,

Roasting is cooking by dry

heat. Tender

meat or

Roasting

is really

a baking

procedure

used for

poultry

can be, roasted

uncovered

in

your

oven.

meats. Therefore,

oven controls are set to BAKE.

Roasting temperatures,

which should

be low and

(You may hear a slight clicking

noise to indicate the

steady,

keep

spattering

to

a minimum.

When

oven is working properly. ) Roasting is easy, just

roasting,

it is not necessary to sear, baste, cover, or

follow

these steps:

add water to your meat,

temperature

is 5-10° F below tem-

perature suggested on chart, If no

standing is planned, cook meat to

suggested

temperature

on chart

on page 21.

NOTE: You may wish to use TIME

BAKE as described on preceding

page to turn oven on and off

Step 1: Check weight of meat, and

Step’s:

Turn OVEN SET to

automaticallyy,

BAKE

place, fat side up, on roasting

rack

and

OVEN

TEMP

to 325°. Small

in a shallow pan. (Broiler

pan with

poultry

may be cooked at 375° for

rack is a good

pan for this. ) Line

best browning,

For Frozen

broiler pan with aluminum foil

when using pan for marinating,

cooking with fruits, cooking heavily

Frozen roasts of beef, pork,

cured meats, or for basting food

lamb, etc., can be started without

during

cooking. Avoid

spilling

thawing, but allow 10-25 min-

these materials on oven liner or

utes per pound additional time

door.

(10 min. per pound for roasts

Step 2: Piace in oven on shelf in A

under 5 pounds, more time for

or B position. No preheating is

larger roasts),

Thaw most frozen poultry before

necessary.

Step

4: Most meats continue

to

cook

slightly

while

standing

after

roasting

to

ensure even done-

being removed from the oven. For

ness. Some commercial frozen

rare or medium internal doneness,

poultry can be cooked success-

if meat is to stand

10-20 minutes

fully without thawing, Follow di-

while making gravy or for easier

rections given on packer’s label,

carving, you may wish to remove

meat from oven when internal

imd Answers

Q. Is it necessary to check for donerless with a meat thermometer?

A. Checking the finished internal temperature at the completion of cooking time is recommended. Temperatures are shown on Roast- ing Chart on page 21, For roasts over 8 Ibs., cooked at 300° with reduced time, check with ther- mometer at half-hour intervals after 1/2of time has passed

.,

G. 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 1 need to preheat my oven each time I cook a roast or poultry?

A. Itis 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 ;S 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,

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