GE JHC56G manual ~~!at

1, Position oven shelf at B for small-size roasts (3 to 7 lbs.) and at A for larger roasts.

2.Place ;neat 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 stuffing.)

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

4, Standing time recommended for roasts is 10to 20 min. to

allow roast to firm up and make it easier to carve. It will rise

about 5° to !OOinternaltemperature;to compensatefor tempera- ture rise,if desired,removeroast fromovenat 5° to 10°lessthan temperatureon chart.

5.Frozen roasts can be conventionally roasted by adding 10to 25 min. per pound more time than given in chart for refrigerated.

(10 min. per lb. for roasts under 5-lbs.) Defrost poultry before roasting,

SK?4wa

-“A —.

—

—

——

—

—

—.

—

—

.-——

—

	Oven
Type	Temp.	Doneness

ApproximateRoastingTime, in Minutesper Pound

Internal

Temp.0F

L~~(!at

Tender cuts: rib, high quality	325”
sirloin tip. rump or top round*
Lamb Leg or bone-in shouider*	325°
veal shoulder, leg or Ioin*	325°
Pork loin, rib or shoulder*	325°
Ham, pre-cooked	325°
I-tam, raw’	325°

*For boneless rolled roasts over 6-in. thick. add 5 to 10 min

Poultry
Chicken or Duck		325°
Chicken pieces		375”
“Turkey	L	325°

Rare:

Medium:

Well Done:

Rare:

Medium:

Well Done:

We]]Done:

Well Done:

To Warm:

Well Done:

ler lb. to times given above.

Well Done:

WC]]Donc:

Well Done:

3 tO 5-lbs.		6 to t+lbs.
24-30		18-22
30-35		22-25
3545		28-33
21-25		%0-23
25-30		24-28
30-35		28-33
3545	I	30-40
35-45		30-40
IOreins. pcr lb, (any weight)
Under10-lbs.		10 to 15-lbs.
20-30		17-~o
3 to 5-lbs.		Over 5 Ibs.
35-40		30-35
35-40
10 to IS-lbs.		Over154bs.
20-25		15-20

30”-140” 50°-1600 70°-1850 30”-140” 50°-1600 170°-1850 1700-180° 170°-1800 1250-130°

160°

185°-1900 185°-1900 In thigh:

185°-1900

—. -

—

—

—.

—

——.

——--..=.

—