GE JAS02M, JAS03M warranty Roasting Guide

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 poultry until just before roasting. Use mea~ thermometer for more accurate doneness. (Do not place thermometer in stuffing. )

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

4.Standing time recommended for roasts is 10to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5° to 10”F.; to compensate for temperature rise, if desir;d, remove roast from oven at 5° to 10”F. less than temperature on guide.

5.Frozen roasts can be conventionally roasted by adding 10 to 25 minutes per pound more 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
Type	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°-1850
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
Turkey			10 to 15-lbs.	Over 15-lbs.	In thigh:
	325°	Well Done:	20-25	15-20	185°-1900

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