GE JSP60GN manual Frozen Roasts, Roasting Guide, Approximate Roasting Time

ROASTINGu!,

-~ not lock the oven door with the latch during roasting. The latch is used for self-cleaning only.

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temper~tures, which should be low and steady, keep spattering to a minimum.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE. Roasting is easy, just follow these directions:

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

necessary.

/

2. Check the weight of the meat. Place the meat fat-side-

up, or poultry/

breast-side-up,I on roasting rick in a shallow pan. The melting fat will baste the lmeat. Select a pan as close to the size of’ the meat as possible. (The broiler pan with rack is a good pan for this. ) Line the broiler pan with aluminum t’oil when using the pan for marinating, :ooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven or inside the oven door.

3.Push the BAKE button and turn the SET knob until the desired temperature is displayed. Check the Roasting Guide for temperatures and approximate cooking times.

4.After roasting is complete, push the CANCEL button. 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°F.;

to compensate for the temperature rise, if desired, remove the roast from the oven sooner (at 5°F, less than the temperature in the guide below).

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 abel.

ROASTING GUIDE

	Oven
Type	Temperature	Doneness
Meat
Tender cuts; rib, high quality sirloin	325°	Rare:
tip, rump or top round+’		Mcdiurn:
Lmnb leg or born-in shoulder;!		Well Done:
	325°	Rare:
		Medium:
		Well Done:
Veal shoulder, leg or loin+<		Well Done:
Pork loin, rib or shoulder’!:		Well Done:
Ham, precooked		To Warm:

Approximate Roasting Time

in Minutes per Pound

3 to 5 Ibs.	6 tO 8 Ibs.
24-33	18-22
35-39	22-29
4045	30–35
2 I –25	~o–23

25–3024-28

30-3528–33

35–453040

35-453040 17–20minutes per pound (any weight)

Internal temperature ‘F.

1400-1 500j- Isoo-l(x)o 1700-1 85°

1400–1 50°”t 150°–1600

1 700–1 85° 1700–1 800 170”–I 80° 11 50–1 25°

Poultry			3 to 5 Ibs.	Over 5 lbs.
Chicken or Duck	325°	Well Done:	3540	30-35
Chicken pieces	350°	Well Done:	30-35
		Well Done:	10 to 15 lbs.	Over 15 Ibs
Turkey	325°		18-25	15-20

1850–1 90° 185°–1900

In thigh:

1 850–1 90°

or boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

I

‘i-The U.S. Department of Agriculture says “Rare beet’ is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )

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