GE JGBP30GEP, JGBP33WES, JGBP29GES, JGBP25GEN, JGBP32AES Roast~G, Frozen Roasfi, Dual Shelf Cooking

ROAST~G

Do not lock the oven door with the door latch during roasting. This is used for self-cleaning only.

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum.

The oven has a s~ecial	I	m
low shelf (R) po~ition
just above the oven
bottom. Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey. The shelf is not
designed to slide out at
this position.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set for BAKE or TIME BAKE (you may hear a slight clicking sound, indicating the oven is working properly). Roasting is easy; just follow these steps:

1. Position oven shelf	Ill	n
at (B) position for
small size roast
(3 to 5 lbs.) and at

(R)position for larger roasts.

2.Check the weight of

the roast. Place the* meat fat-side-up or the poultry breast-side-up

on the roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible. (Broiler pan with rack is a good pan for this.) Line the broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven or inside the

oven door.

3. Turn OVEN SET	OVEN SH	OVEN KMP
knob to BAKE or
TIME BAKE and

OVEN TEMP knob to desired temperature. Check the Roasting Guide

for temperatures and approximate cooking times.

4.Most meats continue to cook slightly

while standing after being removed from the oven. Recommended standing time for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to 10°F. If you wish to compensate for temperature rise, remove the roast from the oven when its internal temperature is 5° to 10°F. less than temperature shown in the Roasting Guide.

NOTE:

●You may wish to Time Bake (See Using Your Oven section of this book) to turn oven on and off automatically.

●Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

Frozen Roasfi

●Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound additional time (15 minutes per pound for roasts under 5 pounds, more time for larger roasts).

●Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. FO11OW directions given on package label.

Dual Shelf Cooking

This allows more than one food to be cooked at the same time. For example: While roasting a 20-lb. turkey on shelf position R, a second shelf (if so equipped) may be added on position D so that scalloped potatoes can be cooked at the same time. Calculate the total cooking time to enable both dishes to complete cooking at the same time. Allow 15-20 minutes of additional cooking time for the potatoes.

16