GE JBP22P, JBP26GP, JBP26AP, JBP26WP, JBP22GP, JBP25GP, JBP24GP Roasting Guide, Frozen roasts can be

Roasting Guide

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 meat 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 10 to 20 minutes. This a]lows roasts to firm up and makes them easier to carve. Internal temperature wi]] rise about 5° to 10° F. If yoLl wish to compensate for temperature increase, remove the roast from the oven sooner (at 5° to 10”F. less than temperature in this guide).

5. Frozen roasts can be	I
conventionally roasted by adding
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts. ( 10 minutes pa
pound for roasts under 5 pounds. )
Defrost poultry before roasting.

Type

Meat

Tender cuts: rib, high quality sirloin tip, rump or top round’fi

Lamb lcg or bone-in shouldet+

Veal shoulder, leg or loin”:

Pork loin. rib or shoulder:~

Ham, precooked

Ham, l-21W

*Fro- boneless rolled rotists over 6 inches thick. add 5 to 10 minutes per pound to times ~i~en above.

Poultry

Chicken or DLICk

Chicken pieces

Turkey

Oven

Temperature

q?’jo

. -.

q-)f~

. -.

3?50

. -.

325’

325°

~? ~’

. -.

325°

3500

325°

1

	Approximate Roasting Time		Internal
Doneness	in Minutes per Pound		Temperature ‘F.
	3 to 5 lbs.	6 to 8 Ibs.
			130C- 1 40(-
R;u-e:	24-30	18-22
Medium:	.30-35	~~-~5	1500-1 60:
Well Done:	35-45	~~-j-j	1 70;- I 85-
Rare:	21-25	20-23	1 30(’- I 40C
Medium:	~5_30	24-28	1 SOL-l 60J
Well Done:	30-35	:g-.jj	1700-185 ‘
Well Done:	35-45	30-40”	1 70’- I 80’7
Well Done:	35--45	30-40”	1 700-180J
To Warm:	1() minutes per pound (:my weight)		l25C-130’
	Under 10 lbs.	10 to 15 lbs.
Well Done:	20-30”	17-20	1 70”

Well Done:	3 to 5 lbs.	Over 5 Ibs.	1 85°-190 -
	35-40
Well Done:		30-35	1 85°-190
	35-40
			In thigh:
	10 to 15 lbs.	Over 15 Ibs.
Well Done:			185G- 190-
	~()-’?f	15-20

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