Roasting guide, Roasting – GE JKP27J User Manual
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Roasting Guide
Roasting
1. Position oven shelf at B for
3. Remove fat and drippings as
5. Frozen roasts can be
small-size roasts (3 to 7
and
necessary. Baste as desired.
conventionally roasted
at A for larger roasts.
4. Standing time recommended
10 to 25
per
2. Place meat fat-side up, or poultry
for roasts is 10 to 20 minutes. This
time than given in guide for
breast-side up, on broiler pan or
allows roasts to firm up and makes
refrigerated roasts. (10 minutes
other shallow pan with trivet. Do
them easier to carve. Internal
per pound for roasts under 5 pounds.)
not cover. Do not stuff
until
will rise about 5° to
Defrost poultry before roasting.
just before roasting.
a
10”F.; to compensate for temperature
thermometer for more accurate
rise, if desired, remove roast from
doneness. On models so equipped,
oven sooner at 5° to 10”F. less than
use the meat probe—control signals
temperature in guide.
when food has reached set
temperature. (Do not place
thermometer or probe in stuffing.)
Oven
Approximate Roasting Time,
Internal
Temperature
Doneness
in Minutes per Pound
Temperature ‘F
Meat
3 to 5-lbs.
6 to
Tender cuts; rib, high quality sirloin tip,
325°
Rare:
24-30
18-22
130°-1400
rump or top round*
Medium:
30-35
22-25
150°-1600
Well Done:
35-45
28-33
170°-185”
Lamb Leg or bone-in shoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
25-30
24-28
150°-1600
Well Done:
30-35
28-33
170°-1850
Veal shoulder, leg or loin*
325°
Well Done:
35-45
30-40
170°-1800
Pork loin, rib or shoulder*
325°
Well Done:
35-45
30-40
170°-1800
Ham, precooked
325”
To Warm:
10 minutes per pound (any weight)
125°-1300
Under
10 to 15-lbs.
Ham, raw
325°
Well Done:
20-30
17-20
170°
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above,
Poultry
3 to 5-lbs.
Over 5-lbs.
Chicken or Duck
325°
Well Done:
35-40
30-35
185°-1900
Chicken pieces
375°
Well Done:
35-40
185°-1900
10 to 15-lbs.
Over 15-lbs.
In tbigh:
Turkey
325°
Well Done:
20-25
15-20
185”- 190°
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