GE JGSP20GER, JGSP21GER operating instructions Roasting, For Frozen Roasts, Iibake

ROASTING

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.

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

Step 1: Place the shelf in A or B position. No preheating is necessary.

Step 2: Check weight of meat, and place, fat side up or poultry

breas~-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 the meat as possible. (Broiler pan with rack is a good pan for this.) Line 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.

( 1 Step 3: Press BAKE pad.

IIBAKE

n Step 4: Press INCREASE or DECREASE pad. The oven set

A temperature appears in the display. Continue pressing pad until the desired temperature is displayed.

When the oven starts to heat, the word “ON” and the changing temperature, starting at 100”F., will be displayed. When the oven reaches the set temperature a tone will sound.

To change oven temperature during roasting, press the BAKE pad and then INCREASE or DECREASE pad to get new temperature.

Step 5: Press the CLEAIUOFF pad

c1 when roasting is finished and then CLEAR remove foodfrom oven.

OFF

Step 6: Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended 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.; to compensate for temperature increase, if desired, remove the roast from oven sooner (at 5° to 10”F. less than temperature in the Roasting Guide).

NOTE: You may wish to Time Bake, as described in the Baking 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.

For Frozen Roasts

●Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 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. Follow directions given on package label.

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