GE JGSP20GEP, JGSP21GEP manual Roasting Guide, Frozen Roasts

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should below and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat. Roasting is easy, just follow these steps:

Step 1: Position oven shelf at second from bottom position (B) for small size roast (3 to 5 lbs.) and at bottom position (A) for larger roasts.

Roasting Guide

Step 2: Check weight of roast. Place meat fat-side-up or poultry breast-side-up on roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of the meat as possible. (Broiler pan with rack is a good pan for this.)

Step 3: Push BAKE button and

tu& SET knob until desired temperature is displayed. Check the Roasting Guide for temperatures and approximate cooking times.

Step 4: Most meats continue to - cook slightly while standing after being removed from the oven.

Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to 100F.; to compensate for temperature rise, if desired, remove roast from oven when internal temperature is 5° to 10”F. less than temperature shown on Roasting Guide.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes additional time per pound (15 minutes additional time per pound for roasts under 5 pounds, more time for larger roasts).

Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

‘NW

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork loin, rib or shoulder*

Ham, pre-cooked

*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per lb. to times given above.

multry

Chicken or Duck

Chicken pieces

‘Ihrkey

Oven		Approximate Roastingllme		I	Internal
Temperature	Doneness	in Minutea wr Rnrnd			Temperature “F
		3 to 5-lbs.	6 to S-lbs.
325”	Rare:	24-33	18-22		130°-1400
	Medium:	35-39	22-29		150”-160°
	Well Done:	4045	30-35		170°-1850
325°	Rare:	21-25	20-23		130”-140°
	Medium:	25-30	24-28		150”-160°
	Well Done:	30-35	28-33		170°-1850
325°	Well Done:	35-45	30-40		170°-1800
325”	Well Done:	35-45	3040		170”-180°
325”	To Warm:	17-20 minutes per lb. (any weight)			115”-125°
		3 to 5-lba.	Over 5 Ibs.
325°	Well Done:	35-40	30-35		185°-190”
350”	Well Done:	35-40			185°-1900
		10 to l%lbs.	Over 151bs.		In thigh:
325”	Well Done:	18-25	15-20		185°-1900

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