GE JCP67 manual ROAS~G GmE, Frozen Roasts

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.)