GE JGBP24GEF warranty Roasting, IhIen Roasts

Roasting

Roastingis cooking by dry heat. Tendermeator poultrycanbe roasteduncoveredin youroven. Roastingtemperatures,which shouldbe lowandsteady,keep spatteringto a minimum.When rOasting,l is notnecessaryto sear, baste,cover,or add watertoyour meat. Roastingis easy,just follow thesesteps:

Step L Positionovenshelfat secondfrombottomposition(B) for smallsizeroast(3 to 5 Ibs.)and at bottomposition(A) for larger roasts.

-Romtimg Guide

Step 2: Checkweightof roast. Placemeatfat-side-upor poultry breast-side-upon roastingrackin a shallowpan. Themeltingfatwill bastethemeat. Selecta panas closeto thesizeof meatas Dossible. (Broilerpanwithrackis a ~ood pan for this.)

Step 3: l!bmthe SELECIDRknob to BAKEORBROILandthe OVENSETknobto thedesired temperature.ChecktheRoasting Guidefor temperaturesand approximatecookingtimes.

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Step 4: Mostmeatscontinueto ; .- = -- ._ cookslightlywhilestandingafter beingremovedfromthe oven.For

rareor mediuminternaldoneness, youmaywishto removemeatfrom theoveniustbeforeit is doneif it is ==- to stand~0to 20 minuteswhile~ou -—=A= makegravyor attendto otherfoods. =

If no standingis planned,cook meatto suggestedtemperature.

IhIen Roasts

Frozenroastsof beef,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 canbe cookedsuccessfullywithout thawing.Followdirectionsgiven on packer’slabel.

	Oven		ApproximateRoastingTime		Internal
we	Temperature	Doneness	in MinutesperFbund		Temperature“F
Meat			3 to5-lbs.	6 tO 8-lbs.
Tendercuts; rib,highquality	325°	Rare	24-30	18-22	130°-1400
sirlointip, rumpor topround*		Medium	30-35	22-25	150°-1600
		WellDone	35-45	28-33	170°-1850
Lamblegor bone-inshoulder*	325°	Rare	18-22	16-19	130°-1400
		Medium	21-25	20-23	150°-1600
		WellDone	25-30	24-28	170°-1850
Vealshoulder,legor loin*	325°	WellDone	33-43	27-37	170°-1800
Porkloin, rib or shoulder*	325°	WellDone	23-35	20-30	170°-1800
Ham,pre-cooked	325°	ToWarm	15-18minutesper lb. (anyweight)		115°-1250
*Forbonelessrolledroastsover6-inches
thick,additionalroastingtimemaybeneeded.
Poultry			3 to $ibs.	Over5 Ibs.		—
Chickenor Duck	325°	WellDone	27-33	25-30	185°-1900	—.
						-
Chickenpieces	375”	WellDone	33-38		185°-190°
Turkey	325°	WellDone	10to 15-lbs.	Over15Ibs.	In thigh:
			18-23	15-20	185°-1900

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