GE JKP27GJ, JKP07J, JKP07WN, JKP07GJ, JKP27J, JKP16GJ, JRP03GJ, JRP03J1, JRP14GJ, 49-8128 Roasting Guide

Roasting Guide

Roasting

1.Position oven shelf at B for small-size roasts (3 to 7 lbs.) and at A for larger roasts.

2.Place meat fat-side up, or poultry breast-side up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff ~oultrv until just before roasting. Us; a m~at thermometer for more accurate doneness. On models so equipped, use the meat probe—control signals when food has reached set temperature. (Do not place thermometer or probe in stuffing.)

3.Remove fat and drippings as necessary. Baste as desired.

4.Standing time recommended for roasts is 10 to 20 minutes. This

allows roasts to firm up and makes them easier to carve. Internal tem~erature will rise about 5° to 10”F.; to compensate for temperature rise, if desired, remove roast from oven sooner at 5° to 10”F. less than temperature in guide.

5.Frozen roasts can be conventionally roasted by adding 10 to 25 minu~es per poufid mor~ time than given in guide for refrigerated roasts. (10 minutes

per pound for roasts under 5 pounds.) Defrost poultry before roasting.

	Oven		Approximate Roasting Time,		Internal
‘rYPe	Temperature	Doneness	in Minutes per Pound		Temperature ‘F
Meat			3 to 5-lbs.	6 to 8-lbs.
Tender cuts; rib, high quality sirloin tip,	325°	Rare:	24-30	18-22	130°-1400
rump or top round*		Medium:	30-35	22-25	150°-1600
		Well Done:	35-45	28-33	170°-185”
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
Veal shoulder, leg or loin*	325°	Well Done:	35-45	30-40	170°-1800
Pork loin, rib or shoulder*	325°	Well Done:	35-45	30-40	170°-1800
Ham, precooked	325”	To Warm:	10 minutes per pound (any weight)		125°-1300
			Under 10-lbs.	10 to 15-lbs.
Ham, raw	325°	Well Done:	20-30	17-20	170°
*For boneless rolled roasts over 6-inches thick,	add 5 to 10 minutes per pound to times given above,
Poultry			3 to 5-lbs.	Over 5-lbs.
Chicken or Duck	325°	Well Done:	35-40	30-35	185°-1900
Chicken pieces	375°	Well Done:	35-40		185°-1900
			10 to 15-lbs.	Over 15-lbs.	In tbigh:
Turkey	325°	Well Done:	20-25	15-20	185”- 190°

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