GE JGBC17GEJ, JGJ3C16GPJ, JGBC16GEJ warranty Roasting Guide, Frozen Roasts

	Roasting
	Roasting is cooking by dry heat.
	(9Tender meat or poultry can be
	roasted uncovered in your oven.
	Roasting temperatures, which
	should be low and steady, keep
	spattering to a minimum. When
	roasting, it is not necessary to sear,
I	baste, cover, or add water to your

Imeat. Roasting is easy, just f~llow

Step2: Check weight of roast. Place meat fat-side-up or poultry breast-side-up on 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. )

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Step 4: Most meats continue to cook slightly while standing after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5° to 10”F.; to compensate for temperature rise, if desired,

I

these steps:

Step 1. Position oven shelf at second from bottom position (B) for small size roast (3 to 5 lbs.) and at bottom position (A) for larger roasts.

Roasting Guide

Step 3: Turn OVEN TEMP to desired temperature. Check the Roasting G~ide for temperatures and app~oximate cooking times.

remove roast horn oven at 5° to 10”F. less than temperature on guide.

Frozen Roasts

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 successful] y without thawing. Follow directions given on packer’s label.

VP

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork loin, rib or shoulder*

Ham, pre-cooked

Ham, raw

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

I%ultry

Chicken or Duck

Chicken pieces

Turkey

Oven		Approximate	Roasting llme		Internal
Temperature	Doneness	in Minutes per Pbund			Temperature W
		3 to 54bs.		6 to 8-lbs.
325°	Rare:	24-30		18-22	130°-1400
	Medium:	29-33		22-25	150’-160”
	Well Done:	35-45		28-33	170°-1850
325°	Rare:	21-25		20-23	130°-1400
	Medium:	25-30		24-28	150°-1600
	Well Done:	30-35		28-33	170°-1850
325°	Well Done:	35-45		30-40	170°-180°
325°	Well Done:	35-45		30-40	170°-180°
325°	To Warm:	18-23 minutes	per lb. (any weight)		115°-1250
		Under 10 lbs.		10 to 15-lbs.
325°	Well Done:	27-35		24-27	170°

		3 to 5-lbs.	Over	5 lbs.
325°	Well Done:	35-40	30-35		185°-1900
375°	Well Done:	30-35			185°-190°
		10 to 15-lbs.	Over	15 Ibs.	In thigh:
325°	Well Done:	16-22	13-19		185°-1900

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