For Frozen Roasti, Dual Shelf Cooking | GE JGBP27GEN, JGBP26GEN

ROAST~G

Do not lock the oven door with the door latch during roasting. This is used for self-cleaning only.

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum.

The oven has a special low shelf (R) position just above the oven bottom. Use it when extra cooking space is needed, for example, when roasting a large turkey. The shelf is not designed to slide out at this position.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set for BA~ or TIME BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps:

Step 1: Place the shelf in A or B position for small size roasts (3 to 5 lbs.) and R position for larger roasts. No preheating is necessary.

Step 2: Check the weight of the meat. Place the 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.) Line broiler pan with aluminum foil-when using pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven or inside the oven door.

Step 3: Press the BAKE pad.

BAKE

A	Step 4: Press INCREASE or
	DECREASE pad until desired
	temperature is displayed.
	When the oven starts to heat, the word
n ~	“ON” and the changing temperature,
	starting at 100°F., will be displayed.
	When the oven reaches the temperature
	you set a tone will sound.

To change oven temperature during roasting, press the BAKE ~ad and then”INCREASE ~r DECREASE pad to get new temperature.

Step 5: Press the CLEAWOFF pad

when roasting is finished and then

nCLEAR remove food from oven.

OFF

Step 6: N40st meats continue to cook slightly while standing, after being removed from the overi. 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 10°F.; to compensate for temperature increase, if desired, remove the roast from oven sooner (at 5° to 10°F. less than temperature in the Roasting Guide).

NOTE: You may wish to TIME BAKE, as described in the Baking section of this book, to turn oven on and off automatically.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

For Frozen Roasti

●Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 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 successfully without thawing. Follow directions given on package label.

Dual Shelf Cooking

This allows more than one food to be cooked at the same time. For example: While roasting a 20 lb. turkey on shelf (R) a second shelf maybe added on position D so that scalloped potatoes can be cooked at the same time. Calculate the total cooking time to enable both dishes to complete cooking at the same time. Allow 15-20 minutes of additional cooking time for the potatoes.