GE JBP28G manual ’. -=, oRoastingGuide

oRoastingGuide

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Roasting
1. Positionovenshelfat B for	3. Removefatanddrippingsas			5. Wozenroask canbe
small-sizeroasts(3 to 7 lbs.) and	necessary.Basteas desired.			conventionallyroastedby adding
at A for largerroasts.	4. Standingtimerecommended			10to 25 minutesper poundmore
2. Placemeatfat-sideup, or poultry				timethangivenin guidefor
	for roastsis 10to 20 minutesto
				refrigeratedroasts.(10minutes
breast-sideup, on broilerpanor	allowroastto firm up andmakeit
				perpoundforroastsunder5pounds.)
othershallowpan withtrivet. Do	easierto carve.Internaltemperature
				Defrostpoultrybeforeroasting.
notcover.Do notstuffpoultryuntil	willrise about5° to 10°FTo.
just beforeroasting.Use meat	compensatefor temperaturerise, if
probefor moreaccuratedoneness.	desired,removeroastfromoven
(Do notplaceprobein stuffing.)	earlierthanindicated.
	Oven		ApproximateRoastingTime,		Internal
NW	Temperature	Doneness	in MinutesperPound		Temperature‘F
Meat			3 to5-lbs.	6 to 8-lbs.
Tendercuts;rib, highqualitysirlointip,	325°	Rare:	24-30	18-22	130°-1400
rumpor topround*		Medium:	30-35	22-25	150°-1600
		WellDone:	35-45	28-33	170°-1850
LambLegor bone-inshoulder*	325°	Rare:	21-25	20-23	130°-1400
		Medium:	25-30	24-28	150°-1600
		WellDone:	30-35	28-33	170°-1850
Vealshoulder,legor loin*	325°	WellDone:	35-45	30-40	170°-1800
Porkloin,rib or shoulder*	325°	WellDone:	35-45	30-40	1700-180°
Ham,precooked	325°	ToWarm:	10minutesperpound(anyweight)		125°-1300
			UnderIo-lbs.	10to 15-lbs.
Ham,raw	325°	WellDone:	20-30	17-20	160°

*Forbonelessrolledroastsover6-inchesthick,add5 to 10minutesper poundto timesgivenabove.

Poultry			3 to5-lbs.	Over5-lbs.
Chickenor Duck	325°	WellDone:	35-40	30-35	185°-1900
Chickenpieces	375°	WellDone:	35-40		185°-1900
			10to M-lbs.	Over15-lbs.	In thigh:
~rkey	325°	WellDone:	20-25	15-20	185°-1900

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