GE JGKC16GEH - Manual (Page 9)

Roasting
basting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
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
meat. Roasting is easy, just follow
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Step 1. Position oven shelf at
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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 Chart for temperatures
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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
done. If no standing is planned,
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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
minutes per pound for roasts under
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roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
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Roasting Chart
Type
Oven
Temperature Doneness
Approximate Roasting Time
in Minutes per Pound Internal
Temperature °F
Meat 3 to 5-lbs. 6 to 8-lbs.
Tender cut.s; rib, high quality 325° Rare; 24-30 18-22 130°-140°
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Well Done: 35-45 28-33 17t.°-185°
Lamb leg or bone-in shoulder* 325° Rare: 21-25 20-23 130°-140°
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Well Done: 30-35 28-33 170°-185°
Veal shoulder, leg or loin* 325° Well Done: 35-45 30-40 170°-180°
R'lK loin, rib or shoulder* 325° Well Done: 35-45 30-40 170°-180°
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Under 10 lbs. 10 to 15-lbs.
Ham, raw 325° Well Done: 20-30 17-20 160°
*For boneless rolled roasts over 6-inches
thick, add 5 to 10 minutes per lb. to times
given above.
Poultry 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°