GE JBP87GD - Manual (Page 12)

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See Roasting Chart on page 21.
Roasting is cooking by dry heat. Tender meat or
poultry can be. roasted uncovered in your oven.
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steady, keep spattering to a minimum. When
roasting, it is not necessary to sear, baste, cover, or
add water to your meat.
Roasting is really a baking procedure used for
meats. Therefore, oven controls are set to BAKE.
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oven is working properly.)
follow these steps: Roasting is easy, just
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
broiler pan with aluminum foil
when using pan for marinating,
cooking With fruits, cooking heavily
cured meats, or for basting food
during
cooking. Avoid spilling
these materials on oven liner or
door.
Step 2: Place in oven on shelf in A
or B position. No preheating is
necessary.
Step 3: Turn_^OVEN SET to BAKE
and OVEN TEMP to 325°. Small
poultry may be cooked at 375° for
best brownina.
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 10-20 minutes
while making gravy or for easier
carving, you may wish to remove
meat
from oven when internal
temperature is 5-10° F below tem­
perature suggested on chart. If no
standing is planned, cook .meat to
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on page 21.
NOTE: You may wish to use TIME
BAKE as described on preceding
page to turn oven on and off
automatically.
For Frozen Roasts
® Frozen roasts of beef, pork,
lamb, etc., can be started without
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utes per pound additional time
(10 min. per pound for roasts
under 5 pounds, more time for
larger roasts).
© Thaw most frozen poultry before
roasting to ensure even done­
ness. Some commercial frozen
poultry can be cooked success­
fully without thawing. Follow di­
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Questions and Answers
Q. Is it necessary to check for
doneriess with a meat thermometer?
A. Checking the finished internal
temperature at the completion of
cooking
time is reco.mmended.
Temperatures are shown on Roast­
ing Chart on page 21. For roasts
over 8 ibs., cooked at 300° with
reduced
time, check with ther­
mometer at half-hour intervals
after V2 of time has passed
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
sftGr
r s m O V i R y from G V G n . B g s u t g
to cut across the grain of the meat.
Q. Do I need to preheat my oven
each time I cook a roast or
poultry?
A. It is rarely necessary to preheat
your oven, only for very small
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of time.
Q. When buying a roast are there
any special tips that would help
me cook it more evenly?
A. Yes. Buy a roast as even in
thickness
as possible, or buy
rolled roasts.
Q, Can I seal the sides of my foil
“tent” when roasting a turkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
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