‘f. pOSitiOnoven shelf at B for small-size roasts (3 to 7 Ibs.) and at A for larger roasts.

Z?.Place meat fat side up or poultry breast-side up on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Use meat probe, for most accurate doneness. Control signals when food has reached set temperature. (Do not place probe in stuff ing. )

3. Remove fat and drippings as necessary. Baste as desired.

4.St.mding time recommended for roasts is 10 to 20 min. to allow roast to firm up and make it easier to carve. It will rise about 5° to 10° internal temperature; to compensate for temper- ature rise, if desired, remove roast from oven at 5° to 10° less than temperature on chart.

5.Frozen roasts can be conventionally roasted by adding 10 to 25 min. per pound more time then given in chart for refriger- ated, (10 min. per lb. for roasts under 5-lbs, ) Defrost poultry before roasting,

Type

oven

Doneness

ApproximateRoasting Time,

Temp.

in Minutes per Pound

Meat

 

 

3 to 5=llbs.

6 to tldbs.

Tender cuts: rib, high quality

325°

Rare:

24-30

18-22

sirloin tip, rump or top round*

 

Medium:

30-35

22-25

 

 

Well Done:

35-45

28-33

Lamb Leg or bone-in shoulder*

325°

Rare:

21-25

20-23

 

 

Medium:

25-30

24-28

 

 

Well Done:

30-35

28-33

Veal shoulder, leg or loin*

325°

Well Done:

35-45

30-40

Pork loin, rib or shoulder*

325°

Well Done:

35-45

30-40

Ham, pre-cooked

325°

To Warm:

10 reins. per lb. (any weight)

 

 

 

Under 10=NJs. to to 15=ibs.

fhtermt

‘lh?mp.‘F

130°-1400 1500-60°1 170°-1850 130°-140°1500-160°170°-1850

170°-1800 170°-1800 125°-1300

Ham, raw

325°

Well Done:

20-30

17-20

 

160°

For boneless rolled roasts over 6-in. thi

add 5 to 10 mi

]er lb. to times giv[

~bove.

 

 

 

Poul&ry

 

 

380 5dbs.

Over 54x5.

 

 

Chicken

or Duck

325°

Well Done:

35-40

30-35

 

185°-190°

Chicken

pieces

375°

Well Done:

35-40

 

 

185°-190°

 

 

 

 

10to15-lbs.

Over 1%lbs.

Inthigh:

Turkey

 

325°

Well Done:

20-25

15-20

185°-190°

 

 

 

 

 

 

 

2’1

.—.——

Page 23
Image 23
GE 49-4540 Type Oven Doneness ApproximateRoasting Time, Minutes per Pound, To 5=llbs To tldbs, 24-30 18-22, 30-35 22-25

49-4540, JBP87GD specifications

The GE JBP87GD,49-4540 is an innovative electric range that exemplifies efficiency, style, and advanced cooking technology. Designed to meet the needs of modern households, this range combines convenience with high performance, making it an excellent choice for aspiring chefs and busy families alike.

One of the standout features of the GE JBP87GD is its versatile cooking capacity. It is equipped with four radiant cooking elements that provide adjustable heat levels to accommodate various cooking methodologies. The 8-inch and 6-inch burners facilitate everything from delicate simmering to rapid boiling, ensuring that users can cook multiple dishes simultaneously without compromising quality.

The oven is a highlight of this electric range, showcasing a spacious interior that can hold multiple racks and various baking sheets. Its ability to maintain even heat distribution is enhanced by the advanced bake technology, which ensures that foods are cooked to perfection. The self-cleaning feature is another convenient aspect, allowing users to maintain the oven’s cleanliness with minimal effort. This feature utilizes high heat to burn off food residues, simplifying the cleaning process significantly.

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Furthermore, safety is a top priority with this electric range. It includes features like a safety lock for the oven and an automatic shut-off option, ensuring peace of mind during cooking.

In conclusion, the GE JBP87GD,49-4540 electric range is a well-rounded kitchen appliance that combines style, safety, and superior cooking capabilities. With its user-friendly features, advanced cooking technology, and sleek design, it stands out as a reliable option for anyone looking to enhance their cooking experience. Whether baking, broiling, or simmering, the GE JBP87GD is equipped to meet all culinary needs, making it an asset in any modern kitchen.