GE JGBP24GE warranty Roasting, mozenRoasts

Roasting

Roastingis cookingby dry heat. Tendermeat or poultry can be roasted uncoveredin your oven. Roastingtemperatures, which shouldbe low and steady,keep spatteringto a minimum. When roasting, it is not necessary to sear, baste, coveror add water to your meat. Roastingis easy,just follow these steps:

Step 1: Positionoven shelf at second from bottom position (B) for small roasts (3 to 5 pounds)and at (A) position for larger roasts.

Step 2: Check weightof roast. Place meat fat-side-upcr poultry breast-side-upon roastingrack in a shallowpan. The meltingfat will bastethe meat. ~e~ecta panas close to the sizeof the meatas possible. (Broilerpan with rack is a good pan for this,)

Step 3: Turn OVEN SET knob to BAKE or TIME BAKEand OVEN TEMP knob to desiredtemperature. Check the RoastingGuide ~or temperatures and approximate cooking times.

Step 4: Most meatscontinueto cook slightlywhile standingafter being removedfrom the oven. Stinding time recommendedfor roastsis 10to 20 minutes. “I’his allowsroasts to firm up and makes them easier to carve. Internal temperaturewill rise about 5° to 10”P.;to compensatefor temperature increase, if desired, remove roast from oven when its internal temperature is 5° to 10°F.less than tem~erature shownin the Roasting Guide.

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			mozenRoasts
			Frozen roasts of beef, pork,
			lamb, etc., can be roasted without
			thawing,but allow 15to 25 minutes
			additionaltime uer Dound(allow 15
			minutes additio~al~imepe~pound
			for roasts under 5 pounds, more
			time per pound for larger roasts).
			Thaw most frozen poultry before
			roasting to ensure even doneness.
			Some commercial frozen poultry
			can be cooked successfullywithout
			thawing. Follow directions given
			on packer’slabel.
Roasting Guide
	Oven	Doneness	ApproximateRoasting Time		Infernai
Type	Temperature		in Minutes per PoIInd		Temperature‘F.
Meat			3 to 5 Ibs.	6 to 8 lbs.
Tender cuts; rib, high quality	325°	Rare:	24-35	18-25	130°-140°
sirloin tip, rump or top round*		Medium:	35-39	25-31	150°-160°
		Well Done:	39-45	31-33	170°-1850
Lamb leg or bone-in shoulder*	325°	Rare:	21-25	20-23	130°-140°
		Medium:	25-30	24-28	150°-160°
		Well Done:	30-35	28-33	170°-1850
Vca!shoulder, lcg or loin*	325°	Well Done:	35-45	30-40	170°-1800
Pork loin, rib or shoulder*	325°	Well Done:	35-45	30-40	170°-180°
Ham, precooked	325°	To Warm:	18-23minutesper pound (any weight)		115°-1250
			Under 10lbs.	10to M lbs.
Ham, raw	325°	Well done:	27-35	24-27
*For boneless rolled roasts over 6 inches thick.
add 5 to 10minutes per lb. to times given above.
Po[iltry			3 t.O5 ibs.	over 5 lbs.
Chicken or Duck	325°	Well Done:	35-40	30-35	185°-1900
Chicken pieces	350°	Well Done:	35-40		185°-190”
		Well Done:	~~tO ~~ lbs.	Over 15lbs.	In thigh:
Turkey	325°		16-22	12-19	185°-1900

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