GE JGBC15GPK, JGBC17GEK, JGBC15GEK warranty RoastingGuide, FrozenRoask

Page 14

Roasting

Roastingis cookingbydry heat. Tendermeator poultrycan be roasteduncoveredin youroven. Roastingtemperatures,which shouldbe lowand steady,keep spatteringto a minimum.When roasting,it is notnecessaryto sear, baste,cover,or add waterto your meat. Roastingis easy,just follow thesesteps:

Step1. Positionovenshelfat secondfrombottomposition(B) for smallsizeroast (3 to 5 lbs.) and at bottomposition(A) forlarger roasts.

RoastingGuide

Step2: Checkweightof roast. Placemeatfat-side-upor poultry breast-side-upon roastingrackin a shallowpan. Themeltingfatwill bastethe meat. Selecta pan as closeto the sizeof meat;S possible. (Broilerpan with rackis a good pan for this.)

Step3: TurnOVENTEMP to desiredtemperature.Checkthe RoastingGuidefortemperatures and approximatecookingtimes.

Step4: Mostmeatscontinueto cookslightlywhilestandingafter

beingremovedfromthe oven.For e rareor mediuminternaldoneness, Youmaywishto removemeatfrom ~heove~iustbeforeit is doneif it is

to stand ~0to 20 minuteswhileyou makegravyor attendto otherfoods. If no standingis planned,cook meatto suggestedtemperature.

frozenRoask

Frozenroastsofbeef, pork, lamb,etc., can be startedwithout thawing,but allow15to 25 minutes per poundadditionaltime (15 minutesper poundfor roastsunder 5 pounds,moretimefor larger roasts).

Thawmostfrozenpoultrybefore roastingto ensureevendoneness. Somecommercialfrozenpoultry can be cookedsuccessfullywithout thawing.Followdirection~given on packer’slabel.

Type

Oven

 

I

ApproximateRoastingTime

I

Internal

Temperature

Doneness

inMinutesperPound

 

Temperature“F

Meat

 

 

 

3 to5-lbs.

6 to 8-lbs.

 

 

Tendercuts;rib,highquality

325°

Rare:

 

24-35

18-25

 

130°-140°

sirlointip,rumpor topround*

 

Medium:

 

35-39

25-31

 

150°-160°

 

 

WellDone:

 

39-45

31-33

 

1700-185°

Lamblegor bone-inshoulder*

325°

Rare:

 

21-25

20-23

 

130°-140°

 

 

Medium:

 

25-30

24-28

 

150°-160°

 

 

WellDone:

 

30-35

28-33

 

170°-185°

Vealshoulder,legor loin*

325°

WellDone:

 

35-45

30-40

 

170°-180°

Porkloin,ribor shoulder*

325°

WellDone:

 

35-45

30-40

 

170°-180°

Ham,pre-cooked

325°

ToWarm:

 

18-23minutesper lb. (anyweight)

 

115°-1250

 

 

 

 

Under10lbs.

10to 15-lbs.

 

 

Ham, raw

325°

WellDone:

 

27-35

24-27

 

170°

*Forbonelessrolledroastsover6-inches

 

 

 

 

 

 

 

thick,add5 to 10minutesper !b.totimes

 

 

 

 

 

 

 

givenabove,

 

 

 

 

 

 

 

%ultry

 

 

 

3 to5-lbs.

Over5 lbs.

 

 

Chickenor Duck

325°

WellDone:

 

35-40

30-35

 

185°-1900

Chickenpieces

375°

WellDone:

 

30-35

 

 

185°-1’900

Turkey

325°

WeltDone:

 

10to 15-lbs.

Over15lbs.

 

Inthigh:

 

16-22

13-19

 

185°-1900

14

Image 14
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