GE JHC56G - Manual (Page 21)

Roasting Chart
1. Position oven shelf at B for srnall-size roasts (3 to 7 lbs.) 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 trivet. Do not cover. Do not stuff
poultry until just before roasting. Use meat thermometer, for
more accurate doneness. (Do not place thermometer in stuffing.)
3. Remove fat and drippings as necessary. Basie as desired.
4. Sianding iime recommended for roasts is 10 to 20 min. to
allow roast to firm up and make it easier to carve. It will rise
about 5° to 10° internal temperature; to compensate for tempera­
ture rise, if desired, remove roast from oven at 5° to 10° less than
temperature on chart.
5. Frozen roasts can be conventionally roasted by adding 10 to 25
rnìiì, per pO und more time than given in ehart for refrigerated.
(10 min. per lb. for roasts under 5-lbs.) Defrost poultry before
roasting.
Type
Oven
Temp. Uoneness
Approximate Roasting Time,
in Minutes per Pound
Internai
Temp. °F
Meat
3 to 5-lbs. 6 to 8-lbs.
lender euts; rib, tugh 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°-I85°
Lamb Leg or bone-in shoulder* 325° Rare: 21-25 20-23 130°-140°
Medium: 25-30 24-28 150°-160°
Weil 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°
1 ^ * 11^
IV TfttWIl. iu liiiiu-*. pvi lu. V« iiy 1 Z.V -ijc;
Under 10-Ibs. 10 to 15-lbs.
Ham, raw 325° Well Done: 20-30 17-20 160°
*For boneless rolled roasts over 6-in. thick, add 5 to 10 min. per lb. to times given above.
Poultry 3 to 5-lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35-40 30-35 l85°-!90°
Chicken pieces 375° Well Done: 35-40 I85°-I90°
f A *g I5=!bs. Qyaf !5=!bs.
fn fulfil«*
Turkey 325° Well Done: 20-25 15-20 I85°-I90°