GE JGKS16GEH warranty RoastingGuide

Roasting

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Roastingis cookingby dry 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:

Step L Positionovenshelfat secondfrombottomposition(B)for smallsizeroast (3 to 5 lbs.) andat bottomposition(A) for larger roasts.

RoastingGuide

Step2: Checkweightof roas~. Placemeatfat-side-upor poultry breast-side-upon roastingrack in a shallowpan. Themeltingfatwill bastethe meat. Selecta panas closeto the sizeof meatas possible. (Broilerpan withrack is a good pan for this.)

Step3: lbrn OVENTEMPcontrol to desiredtemperature.Checkthe RoastingGuidefor temperatures andapproximatecookingtimes.

Step4:Mostmeatscontinueto cookslightlywhilestandingafter beingremovedfromthe oven.For rare or mediuminternaldoneness, if meatis to stand 10to 20 minutes whilemakinggravyor foreasier carving,youmaywishto remove meatfromovenjust beforeit is done.If no standingis planned, cookmeatto suggested temperature

Rozen Roask

Frozenroastsof beef,pork, lamb,etc., can be startedwithout thawing,butallow10to 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
‘0P	Temperature	Doneness	in MinutesperPound		lkmperature“F
Meat			3 to5-lbs.	6 to8-lbs.
Tendercuts; rib, highquality	325°	Rare:	24-30	18-22	130°-140”
sirlointip, rumpor topround*		Medium:	30-35	22-25	150°-160°
		WellDone:	35-45	28-33	170°-185°
Lamblegor bone-inshoulder*	325°	Rare:	21-25	20-23	130°-140°
		Medium:	25-30	24-28	150°-1600
		WellDone:	30-35	28-33	170”-185°
Vealshoulder,legor loin*	325°	WellDone:	35-45	30-40	170°-180°
Porkloin, rib or shoulder*	325°	WellDone:	35-45	30-40	1700-180°
Ham,pre-cooked	325°	ToWarm:	10minutesper lb. (anyweight)		125°-130°
			Under10Ibs.	10to 15-lbs.
Ham,raw	325°	WellDone:	20-30	17-20	170°

*Forbonelessrolledroastsover6-inches thick,add5 to 10mirmtesper lb. to times givenabove.

Poultry

Chickenor Duck

Chickenpieces

Turkey

-.

		3 to5-lbs.	Over5 Ibs.
325°	WellDone:	35-40	30-35	185°-190°
375°	WellDone:	35-40		185°-1900
		10to Wills.	OverK lbs.	In thigh:
325°	WellDone:	20-25	15-20	185°-1900

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