GE 49-8255 - Manual (Page 18)

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ROASIMG GUIDE
1. Position oven shelf at B for small-size roasts (3 to
7 ibs.) 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 irivei. Do not
cover. Do not stuff poultry until just before roasting.
Use meat theimometer 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 10 to
20 minutes. This allows roasts to firm up and makes
them easier to carve. Internal temperature will rise
ahniit to 10° F! to onmnensflte for temnerature
---------------- — ---- ---------------- • ’ — ------------------- i------------------------------- ------------- r-----------------------
increase, if desired, remove the roast from oven sooner
(at 5° to 10°F. less than temperature in this 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.
Oven ‘ ' • Approximate Roasting Time Interna!
lype Temperature Done ness in Minutes per Pound Temperature °F.
Meat 3 to 5 ibis. 6 to 8 lbs.
Tender cuts of beef; rib, high quality 325° Rare: 24-30 18-22 130°-140°
sirloin tip, rump or top round* Medium: 30-35 22-25 150°-160°
Wei! Done; ______ 170°-185°
Lamb leg or bone-in shoulder* 325° Rare: 21-25 20-23 130°-140°
Medium: 25-30 24-28 150°-160°
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Veal shoulder, leg or loin* 325° Well Done: 35-45 30-40 170°-180°
Pork loin, rib or shoulder* 325° Well Done: 35-45 30-40 170°-180°
Ham, precooked 325° To Warm: iO minutes per pound (any weight) i25°-i30°
Under 19 Ibs. 10 to 15 lbs.
Ham, raw
*For boneless rolled roasts over 6
325° Well Done: 20-30 17-20 170°
inches thick, add 5 to 10 minutes per
pound to times given above.
Poultry 3 to 5 lbs. Over 5 It«.
Chicken or Duck 325° Well Done: 35-40 30-35 185°-190°
Chicken pieces weii Done:
.ÎD-4U
i85°-i90°
10 to 15 lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 20-25 15-20 185°-190°
BROILING
Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
of meat can be broiled. Follow these steps to keep
spattering and smoking to a minimum.
Step li If meat has fat or gristle near edge, cut vertical
slashes through both about 2" apart. If desired, fat may
be trimmed, leaving layer about 1 / 8 " thick.
Step 2: Place meat on broiler rack in broiler pan.
Always use rack so fat drips into broiler pan;
otherwise juices may become hot enough to catch fire.
Step 3; Position shelf on recommended shelf position
as suggested in Broiling Guide. Most broiling is done
on C position, but if your range is connected to 208
Volts, you may wish to use a higher position.
Step 4i Leave door ajar a few inches. The door stays
open by itself, yet the proper temperature is
maintained in the oven.
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