GE JGKS16GEH - Manual (Page 9)

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
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should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to sear,
baste, cover, or add water to your
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these steps:
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oicp 1. rubuiuii uvea sacii at
second from bottom position (B) for
small size roast (3 to 5 lbs.) and at
bottom position (A) for larger
roasts.
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-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 meat as possible.
(Broiler pan with rack is a good
pan for this.)
Step 3: Turn OVEN TEMP control
to desired temperature. Check the
Roasting Guide for temperatures
and approximate cooking times.
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10 to 20 minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven just before it is
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cook meat to suggested
temperature.
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
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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
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on packer’s label.
Roasting Guide
Type
Oven
Temperature Doneness
Âpproxiinaie Roascing
in Minutes per Pound Tliïie Internal
Ibmperature °F
Meat 3 to 5-lbs. 6 to 8-lbs.
Tender cuts; rib, high quality 325° Rare: 24-30 18-22 130°-140°
sirloin tip, rump or top round* Medium: 30-35 22-25 150°-160°
Well Done: 35-45 28-33 170°-185°
Lamb leg or bone-in shoulder* 325° Rare: 21-25 20-23 130°-140°
Medium: 25-30 24-28 150°-160°
Well Done: 30-35 28-33 170°-185°
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, pre-cooked 325° To Warm: 10 minutes per lb. (any weight) 125°-130°
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Ham, raw 325° Well Done: 20-30 17-20 170°
*For boneless rolled roasts over 6-inches
thick, add 5 to 10 minutes per lb. to times
given above.
Fouhry 3 to 5-lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35-40 30-35 185°-190°
Chicken pieces 375° Well Done: 35-40 185°-190°
10 to 15-lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 20-25 15-20 185°-190°
it: