GE JGSS05GEK, JLBS03PK, JGSS05GPK, JLBS15GEK, JGSC08GEK, JGBS15PK, JGBS15GEK warranty Roasting, 10toElk

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Roasting

Roas~ingis cookingbydry heat. Tendermeator poultrycan be roasteduncoveredin youroven. Roastingtemperatures,which shouldbelow and steady,keep spatteringto a minimum.When roasting,it is notnecessaryto sear, baste,coveror add waterto your meat. Roastingis easy,just follow thesesteps:

Step 1: Positionovenshelfat secondfrom bottomposition(B) for smW sizeroast (~to 5 lbs.) and at bottomposition(A)for larger roasts.

..-.

Step2: Checkweightof roast. Placemeatfat sideup or poultry brsast sideup on roastingrack in a shallowpan. Themeltingfatwill bastethemeat. Selecta pan as closeto the sizeofthe meatas possible.(Broilerpan withrack is a goodpanfor this.)

Step ~: firn OVENTEMl?to desiredtemperature.Checkthe RoastingGuidefor temperatures andapproximatecookingtimes.

Step 4: Mostmeab continueto *.—--..— cookslightlywhilestandingafter beingremovedfromthe oven. Standingtimerecommendedfor roastsis 10to 20 minutesto allow roastto firm up, makingit easierto carve.Internaltemperaturewill riseabout5°to 100F.to; compensate fortemperaturerise, if desired, removeroastfromovensoonerat 5°

to 10T.lessthantemperatureon guide.

Frozenroastsofbeef,pork, lamb,etc.canbe startedwithout thawhg,butallow15to 25 minutes perpoundadditionaltime(15 minutesperpoundforroastsunder5 pounds,moretimefor largerroasts).

Thawmostfrozenpoultrybefore roastingto ensureevendoneness. Somecommercialfrozenpoultry canbe cookedsuccess~y without thawing.Followdirectionsgivenon packer’slabel.

Meat

Tendercuts;rib,highquality sirlointip,rumpor topround*

~b legor bone-inshodded

Vd shoulder,legor loin*

Wrkloin,ribor shodded

Ham,pre-cooked

Ham,raW *Forbonelessrolledroastsover6-inches thick,add5 to 10minutesperlb.totimes given.

Oven
mpemture	Doneness
		3 toSIk.	6 toS-1b.
325°		24-35	18-25	130°-lm0
	Mdum	35-39	25-31	150°-1600
	Mll Done	39-45	31-33	170°-1850
325°		21-25	20-23	130°-1400
	Medium	25-30	%28	150°-1600
	WellDone	30-35	28-33	170°-1850
325°	Wll Done	3545	30-40	170°-1800
325°	WellDone	3545	3W	170°-1800
325°	ToWarm	18-23minutesperlb. (anyweight)		115°-1250
		Under10lb.	10tQSlk
325°	Wel Done	27-35	24-27	170°

Bultry			3 b 5-lM.	Wr 5 lhs.
Chickenor Duck	325°	WefiDone	354	30-35	185°-190”
Chickenpi=	375°	WellDone	30-35		185°-1900
			10toElk	Qver15lb	h this:
firkey	325°	WeflDone	16-22	13-19	185°-iw0