GE JGBC17GEJ, JGJ3C16GPJ, JGBC16GEJ warranty Roasting Guide, Frozen Roasts

Page 13

 

Roasting

 

Roasting is cooking by dry heat.

 

(9Tender meat or poultry can be

 

roasted uncovered in your oven.

 

Roasting temperatures, which

 

should be low and steady, keep

 

spattering to a minimum. When

 

roasting, it is not necessary to sear,

I

baste, cover, or add water to your

Imeat. Roasting is easy, just f~llow

Step2: 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 meat as possible. (Broiler pan with rack is a good Pan for this. )

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 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 desired,

I

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 3: Turn OVEN TEMP to desired temperature. Check the Roasting G~ide for temperatures and app~oximate cooking times.

remove roast horn oven at 5° to 10”F. less than temperature on guide.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound additional time (15 minutes 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 successful] y without thawing. Follow directions given on packer’s label.

VP

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

Ham, raw

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

I%ultry

Chicken or Duck

Chicken pieces

Turkey

Oven

 

Approximate

Roasting llme

 

Internal

Temperature

Doneness

in Minutes per Pbund

 

Temperature W

 

 

3 to 54bs.

 

6 to 8-lbs.

 

325°

Rare:

24-30

 

18-22

130°-1400

 

Medium:

29-33

 

22-25

150’-160”

 

Well Done:

35-45

 

28-33

170°-1850

325°

Rare:

21-25

 

20-23

130°-1400

 

Medium:

25-30

 

24-28

150°-1600

 

Well Done:

30-35

 

28-33

170°-1850

325°

Well Done:

35-45

 

30-40

170°-180°

325°

Well Done:

35-45

 

30-40

170°-180°

325°

To Warm:

18-23 minutes

per lb. (any weight)

115°-1250

 

 

Under 10 lbs.

 

10 to 15-lbs.

 

325°

Well Done:

27-35

 

24-27

170°

 

 

3 to 5-lbs.

Over

5 lbs.

 

325°

Well Done:

35-40

30-35

 

185°-1900

375°

Well Done:

30-35

 

 

185°-190°

 

 

10 to 15-lbs.

Over

15 Ibs.

In thigh:

325°

Well Done:

16-22

13-19

 

185°-1900

. .

Image 13
Contents Gmtliwge Help YOU Read this book carefully Save time and money. Before you request serviceIf you received Damaged range Write down the model and serial numbers@ Your Range When You Get Your RangeSurface Cooking Baking, Broiling and 9‘ JMPORT~T Safety InstructionsIf YouNeed Service Cleaning Your RangeFlooring Under the Range Leveling the RangeFeatures of YourRange Model and Serial Numbers Feature IndexBurner box under cooktop ExplainedSurface Cooking To Light a Surface Burner How to Select Flame SizeLighting Instructions Surface Burner ControlsClock and Timer Using YourOvenTimer ‘f!Topof-Range CookwareUsing Your Oven Common Baking Problems and Possible Solutions How to Set Your Range for BakingBaking PreheatingPreheating is very important Baking GuideRoasting Guide RoastingFrozen Roasts Broiling How to BroilTips Broiling GuideSpecial Care Continuous-Cleaning Oven Interior Care and CleaningTo Clean the Continuous- Cleaning Oven Soil may not disappear completelyLift-Up Cooktop Care and C1eafingDrip Fans Control F%mels Range Top BurnersOuter Enamel Finish To remove the glass panelOven Light Bulb Replacement Care and cleaningBrushed Chrome Finish Removable oven DoorTo remove the ovn bottom Broiler Pan & RackOvenThermostat Adjustment Minor Adjustments You Can MakeOven Door Height Adjustment Oven Burner Air Adjustment ShutterKnobs Cleaning Guide 45’1Questions? Use This Problem SolverIf You Need Service E2?a

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