GE JB391GK, JB400GK, JB490GJ, JSP28GJ, JSP27J warranty Stinting timerecommendedfor

small-sizeroasts(3 to 7 Ibs.)and	necessary.Basteas desired.
at A for largerroasts.	4. Stinting timerecommendedfor
2. Placemeatfat-sideup, orpoultry	roastsis 10to20minutestoMowroast
breast-sideup, on broilerpanor	to firm up andmakeit easierto
othershallowpan withtrivet.Do	carve.Internaltemperaturewillrise
notcover.Do notstuffpoultryuntil	about5°to 10”F.to; compensatefor
just beforeroasting.Use meat	temperaturerise, if desired,remove
probefor moreaccuratedoneness.	roastfromovenat 5° to 10”Fless.
ContrQ’signalswhenfoodhas	thantemperatureon guide.
reachedset temperature.(Donot
placeprobein stuffing.)

conventionallyroastedbyadding 10to 25 minutesperpoundmore timlethangiveninguidefor refrigeratedroasts.(10minutes perpoundforroastsunder5pounds.) Defrostpoultrybeforeroasting.

	Oven		ApproximateRoastingTime,		Interred
Nw	~mperature	Doneness	in M]nutesper~und		~mperature‘F
Meat			3 to5-lbs.	6 to $-lbs.
Tendercuts; rib,highqualitysirlointip,	325°	Rare:	24-30	18-22	130°-1400
rumpor topround*		Medium:	30-35	22-25	150°-1600
		WellDone:	35-45	28-33	170°-1850
LambLegor bone-inshoulder*	325°	Rare:	21-25	20-23	130°-1400
		Medium:	25-30	24-28	150°-1600
		WellDone:	30-35	28-33	170°-1850
‘.’ealshoulder,legor loin*	325°	WellDone:	35-45	30-40	1700-180°
Porkloin, rib or shoulder*	325°	WellDone:	35-45	30-40	170°-180°
Ham,precooked	325°	ToWarm:	10minutesperpound(anyweight)		125°-1300
			Under10-lbs.	10to 15-lbs.
Ham,raw	325°	WellDone:	20-30	17-20	160”

*Forbonelessro~]~roas~over6-inchesthick,add5 to lo minutesper poundto timesgivenabove.

Poultry			3 to5-lbs.	Over5-lbs.
Chickenor Duck	325°	WellDone:	35-40	30-35	185°-190°
Chickenpieces	375°	WellDone:	35-40		185°-1900
			10to 15-lbs.	OverE-lbs.	In thigh:
Turkey	325°	WeliDone:	20-25	15-20	185°-1900

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