oastins is ~~~~in~ by dry heat.

~endm meat or poultry can be roasted uncovered in your oven. Roastingtemperatures, which shouldbe low and steady, keep spatteringto a minimum. When roasting, it is not necessary to sear, baste, cover, or add water to your meat. Roasting is easy,just f~llow

thesesteps:

Step L Positionovenshelfat secondfrombottomposition(B)for small size roast (3 to-5lbs.) andat bottomposition(A)for larger roasts.

Roastingchart

Step2: Checkweightof roast. Placemeatfat-side-upor poultry breast-side-upon roastingrack in a shallowpan. The meltingfat will bastethe meat. Selecta panas closeto the sizeofmeatas possible. (Broilerpan with rack is a good pan for this.)

-

Step3: TurnOVENTEMP control to desiredtemperature.Checkthe RoastingChafi for temperatures and approximatecookingtimes.

Step ~: Most meats continue to cook slightly while standing after being removed from the oven. For rare or medium internal doneness, if meat is to stand 10to 20 minutes while making gravy or for easier carving, you may wish to remove meat from ovenjust before it is

done.If no standingis planned, cookmeatto suggested temperature.

FrozenRoasts

Frozenroastsof beef, pork, lamb,etc., can be startedwithout thawing,but allow10to 25 minutes per poundadditionaltime (10 minutesper poundfor roastsunder

5pounds,moretimefor larger roasts).

Thawmostfrozenpoultrybefore roastingto ensureevendoneness. Somecommercialfrozenpoultry canbe cookedsuccessfullywithout thawing.Followdirectionsgiven on packer’slabel.

 

Oven

 

ApproximateRoastingTime

Internal

 

Type

Temperature

Doneness

in MinutesperPound

 

Temperature‘F

 

hfeat

 

 

3 to5-lbs.

6 to 8-lbs.

 

 

Tendercuts; rib, high quality

325°

Rare:

24-30

18-22

130°-1400

 

sirloin tip, rump or top round*

 

Medium:

30-35

22-25

150°-1600

 

 

 

Well Done:

35-45

28-33

17~0-1850

——-.

Lamb leg or bone-in shoulder*

325°

Rare:

21-25

20-23

130°-1400

 

 

 

Medium:

25-30

24-28

150°-1600

 

 

 

Well Done:

30-35

28-33

170°-1850

 

\’eal shnulcler,leg or loin*

325°

Well Done:

35-45

30-40

170°-1800

 

PctK1oin,rib or shoulder*

325°

Well Done:

35-45

30-40

170°-180”

 

Ham, pre-cooked

325°

To Warm:

10minutes per lb. (any weight)

125°-1300

 

 

 

 

Under10lbs.

10to 15-lbs.

 

 

Ham, raw

325°

Well Done:

20-30

17-20

160°

 

*Forboneless rolled roasts over 6-inches

 

 

 

 

 

 

thick, add 5 to 10minutes per lb. to times

 

 

 

 

 

 

gi~en above.

 

 

 

 

 

 

Poultry

 

 

3 to 5-lbs.

Over5 Ibs.

 

 

Chicken or Duck

325°

Well Done:

35-40

30-35

185°-1900

 

Chicken pieces

375”

Well Done:

35-40

 

185°-1900

 

 

 

 

10to 15-lbs.

Over15lbs.

In thigh:

 

Turkey

325°

Well Done:

20-25

15-20

185°-1900

 

9

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Image 9
GE JGKC16GEH, JGKC15GEH, JGKS15GEH, JGKM5GEH manual Roastingchart, FrozenRoasts

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