GE JKP68G warranty 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 poultry until just before roasting. Use meat thermometer for more accurate doneness. (Do not place thermometer in stuffing.)

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

4.Standing time recommended for roasts is 10to 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, remove roast from oven at 5° to 10°F. less than temperature on guide.

5.Frozen roasts can be conventionally roasted by adding 10 to 25 minutes per pound more time than given in guide for refrigerated roasts. (10 minutes

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

Type

Meat

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

Lamb Leg or bone-in shouider*

Vwd shoulder, leg or loin*

Pork loin, rib or shoulder*

Ham, prccookcd

Oven		Approximate Roasting		llme,
Temperature	Doneness	in Minutes	per Pound
		3 to 5-ibs.		6 to 84bs.
325°	Rare:	24-30		18-22
	Medium:	30-35		22-25
	Well Done:	35-45		28-33
325°	Rare:	21-25		20-23
	Medium:	25-30		24-28
	Well Done:	30-35		28-33
325°	Well Done:	35-45		30-40
325°	Well Done:	35-45		30-40
325°	To Warm:	10 minutes	pcr pound (any weight)
		Under 10-IIM.		10 to 15-lbs.

Internal

Temperature “F

130°-140° 150°-1600 170°-1850

130°-1400 150°-1600 170°-185°

170°- I 80°

I70°-180° 125°-1300

Ham, raw 325° Well Done: 20-30

*For boneless rolled masts over 6-inches thick, add 5 to 10 mmutes per pound to times given above.

I

Poultry				3 to 5-lbs.
Chicken	or Duck	325°	Well Done:	35-40
Chicken	plcccs	375°	Well Done:	35-40
				10 to 15-lbs.
Turkey		325°	Well Done:	20-25

17-20

Over 5-lbs.

30-35

Over 15-lbs.

15-20

I60°

185°-1900 185°-1900

In thigh:

185°-1900

35