GE JGBC15GPK, JGBC17GEK, JGBC15GEK warranty RoastingGuide, FrozenRoask

Roasting

Roastingis cookingbydry heat. Tendermeator poultrycan be roasteduncoveredin youroven. Roastingtemperatures,which shouldbe lowand steady,keep spatteringto a minimum.When roasting,it is notnecessaryto sear, baste,cover,or add waterto your meat. Roastingis easy,just follow thesesteps:

Step1. Positionovenshelfat secondfrombottomposition(B) for smallsizeroast (3 to 5 lbs.) and at bottomposition(A) forlarger roasts.

RoastingGuide

Step2: Checkweightof roast. Placemeatfat-side-upor poultry breast-side-upon roastingrackin a shallowpan. Themeltingfatwill bastethe meat. Selecta pan as closeto the sizeof meat;S possible. (Broilerpan with rackis a good pan for this.)

Step3: TurnOVENTEMP to desiredtemperature.Checkthe RoastingGuidefortemperatures and approximatecookingtimes.

Step4: Mostmeatscontinueto cookslightlywhilestandingafter

beingremovedfromthe oven.For e rareor mediuminternaldoneness, Youmaywishto removemeatfrom ~heove~iustbeforeit is doneif it is

to stand ~0to 20 minuteswhileyou makegravyor attendto otherfoods. If no standingis planned,cook meatto suggestedtemperature.

frozenRoask

Frozenroastsofbeef, 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 can be cookedsuccessfullywithout thawing.Followdirection~given on packer’slabel.

Type	Oven		I	ApproximateRoastingTime		I	Internal
	Temperature	Doneness		inMinutesperPound			Temperature“F
Meat				3 to5-lbs.	6 to 8-lbs.
Tendercuts;rib,highquality	325°	Rare:		24-35	18-25		130°-140°
sirlointip,rumpor topround*		Medium:		35-39	25-31		150°-160°
		WellDone:		39-45	31-33		1700-185°
Lamblegor bone-inshoulder*	325°	Rare:		21-25	20-23		130°-140°
		Medium:		25-30	24-28		150°-160°
		WellDone:		30-35	28-33		170°-185°
Vealshoulder,legor loin*	325°	WellDone:		35-45	30-40		170°-180°
Porkloin,ribor shoulder*	325°	WellDone:		35-45	30-40		170°-180°
Ham,pre-cooked	325°	ToWarm:		18-23minutesper lb. (anyweight)			115°-1250
				Under10lbs.	10to 15-lbs.
Ham, raw	325°	WellDone:		27-35	24-27		170°
*Forbonelessrolledroastsover6-inches
thick,add5 to 10minutesper !b.totimes
givenabove,
%ultry				3 to5-lbs.	Over5 lbs.
Chickenor Duck	325°	WellDone:		35-40	30-35		185°-1900
Chickenpieces	375°	WellDone:		30-35			185°-1’900
Turkey	325°	WeltDone:		10to 15-lbs.	Over15lbs.		Inthigh:
				16-22	13-19		185°-1900

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