GE 49-4992 - Manual (Page 14)

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting tempenitures, 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 i. Position oven shelf at
second from botioni 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
brea.st-siuc-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: Push BAKE button and
turn SET knob until desired
temperature is displayed. Check the
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approximate cooking times.
Step 4: iMost meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
you may wish to remove meat from
the oven Just before it is done if it is
to stand 10 to 20 minutes while you
make gravy or attend to other icuxls.
If no standing is planned, cook
meat to suggested temperature.
Erozen Roasts
Frozen roasts of beef, pork,
lamb. etc., can be started without
thawing, but allow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts under
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
thawing. Follow directions given
on packer’s label.
Roasting Guide
Type
Oven
lêîiî peinture Ocnoncss
Approximate Roasting Time
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Internal
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Meat 3 to 5-Ibs. . 6 to 8-lbs.
Ti»nHi»r riitc rih hioh niialitv 325° Rare: 24-33 18-22 130°-140°
sirloin tip, rump or top round* Medium: 35-39 22-29 150°-160°
Well Done: 40-45 30-35 170°-185°
i omH r*.r 325° Rare: 21-25 20-23___________ 130°-140°
*
Medium: 25-30 24-28 150°-160°
Weil Done: 30-35 28-33 170°-185°
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veai snouiaer, leg or luiii • T-/
Pork loin, rib or shoulder* 325° Well Done: 35-45 30-40 170°-180°
Ham, pre-cooked 325° To Warm: 17-20 minutes per lb. (any weight) 115°-125°
Under 10 lbs. 10 to 15-lbs.
Ham, raw 325° Well Done: 27-35 24-27 170°
♦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: 30-35 185°-190°
10 to 15-lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 18-25 15-20 185°-190°
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