ROAS~G GmE

Right Oven

Frozen Roasts

Frozen roasts of beef, pork lamb, etc., can be started without thawing, but rdlow 10 to 25 minutes per pound additiond time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Thaw most frozen poultry before roasting to insure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions given on the package label.

 

 

Oven

 

Approximate Roasting Time

Internal

 

 

VW

Temperature

Doneness

in Minutes per Pound

 

Tempemture ‘F.

 

 

Mat

 

 

3 to 5 lbs.

6 to 8 Ibs.

 

 

 

Tender cuts; rib, high quality

325°

Rare:

%30

1%22

130°-1400~

 

 

sirloin tip, rump or top round*

 

Medium:

3&35

22-25

150°–1600

 

 

hmb leg or bone-in shoulder*

325°

Well Done:

3M5

%33

170°-1850

 

 

Rare:

21–25

a23

140°-1500~

 

 

 

 

Medium:

2%30

 

150°–1600

 

 

Ved shoulder, leg or loin*

 

Well Done:

3&35

%:

170°-1850

 

 

325°

Well Done:

3W5

3M

170°–180”

 

 

Pork loin, rib or shoulder*

325°

Well Done:

3W5

3W

170°–1800

 

 

Ham, precooked

325°

To Warm:

17-20 minutes per pound (any weight)

125°–1300

 

 

Poultry

 

 

3 to 5 lbs.

Over 5 Ibs.

 

 

 

Chicken or Duck

325°

Well Done:

3W0

3@35

185°–1900

 

 

Chicken pi-s

375°

Well Done:

3M0

 

185°–1900

 

 

Turkey

325”

Well Done:

10 to 15 Ibs.

Over 15 lbs.

In tbi~:

 

 

1*25

1s20

185°-1900

 

*For boneless rolled roasts over 6 inches thick add 5 to 10 minutes per pound to times given above.

tThe U. S. Department of Agriculture says “Rare beef is popular, but you should know that aking it to ordy 140°F. means some food poisoning organisms may survive.” (Sourm: Safe Food Book. You rfi.tchen Guide. USDA Rev. June 1985.)

ROAS~G GmE

kft Oven—Model JCP67

Oven

Tempemture

Doneness

Approximate Roasting tie in Minutes per Pound

Interad

Temperature ‘F.

Meat

 

 

3 to 4 lb~

 

 

 

 

Tender cuts; rib, high quality

325°

Rare:

%30

130°–1400t

sirloin tip, rump or top round*

 

Medium:

3@35

150°–1600

 

 

Well Done:

3-5

170°–1850

Pork loin, rib or shoulder*

325°

Well Done:

3M5

170°-1800

Ham, precooked

325°

To Warm:

1$20 minutes per pound (any weight)

125 ”-130°

Poul@

350°

Well Done:

3 to 5 Ibs.

185°–1900

Chicken

3-

Chicken pieces

375°

Well Done:

3m

185°-1900

Comish Hens

 

Well Done:

1 to 1% lbs.

In tbi@:

350°

1% hrs., approx. total time

185°–1900

*For boneless rolled roasta over 6 inches thick, add 5 to 10 minutes per pound to times given above.

tThe U. S. Department of Agriculture says “Rare beef is popular, but you should know that aking it to only 140°F. means some food poisoning organisms may survive.” (Source: &fe Food Book. Your fitchen Guide . USDA Rev. June 1985.)

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GE JCP67 manual ROAS~G GmE, Frozen Roasts