GE 169154 - Manual (Page 4)

Slow Cooking
Slow cooking is best for less tender cuts of meat. Heat is gradual with slow
cooking. It is not necessary to stir when slow cooking. Avoid removing the cover
during slow cooking. Heat escapes during slow cooking and you may need to
increase the cooking time. When using a standard recipe, slow cook 1
1 ⁄ 2 hours for
every 30 minutes. Slow cook using the 250°F setting.
Baking*
• Baking pans should always be placed on the Roasting Rack. Do not place pans
on bottom of Cooking Pan.
• Metal pans are recommended for use in the roaster as they provide better heat
transfer and browning.
CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot,
allow to cool or remove with hot pads/mitts.
COOKING GUIDE (CONT’D)
MUFFINS 425°F 15 to 20
QUICK BREAD 375°F 65 to 75
YEAST BREAD 400°F 40 to 45
YEAST ROLLS 400°F 18 to 20
COOKIES 350°F 8 to 13
BROWNIES 350°F 25 to 30
CUPCAKES 350°F 20 to 30
SHEET CAKE 350°F 40 to 45
POUND CAKE 350°F 50 to 60
BUNDT CAKE 350°F 50 to 60
CHEESECAKE 325°F 50 to 60
FRUIT PIE 425°F 45 to 50
CUSTARD PIE 350°F 50 to 60
PASTRY SHELL 425°F 10 to 13
PIZZA (9-inch) 425°F 20 to 25
BAKED POTATOES 350° to 400°F 50 to 60
SWEET POTATOES 350° to 400°F 55 to 65
SCALLOPED POTATOES 350°F 75 to 90
WINTER SQUASH 400°F 45 to 60
BAKED APPLES 350°F 35 to 45
FOOD TEMP. SETTING BAKING TIME (MIN)
DETERMINING MEAT DONENESS
It is recommended that you use a meat thermometer to determine doneness when
cooking meat and poultry. Insert the thermometer into the center of the thickest
portion of the meat. Cook until temperature for desired doneness is reached.
COOKING GUIDE
BEEF
PORK
LAMB
SMOKED HAM
Cook before eating
Fully cooked
POULTRY
Roasting Chicken
Turkey
140°F
*
140°F
*
*
160°F
160°F
160°F 170°F
170°F
170°F
160°F
140°F
180°F
180°F
MEAT RARE MEDIUM WELL DONE
*Rare pork, ham or poultry is not recommended.
ROASTING MEATS AND POULTRY
Tender cuts of meat are best suited for roasting. The time guide below is for use
with tender cuts such as from the sirloin area. Less tender cuts of meat should be
slow cooked in liquid. Times indicated below are approximate and should be used
as a guideline only.
BEEF ROASTS
Standing Rib 4 – 6 325°F 17 to 21
Sirloin Tip 3 – 5 350°F 17 to 21
Tenderloin 3 1 ⁄ 2 – 4 450°F 7 to 10
Pot Roast 4 – 6 300°F 26 to 34
Corned Beef 3 1 ⁄ 2 – 4 300°F 15 to 17
LAMB
Leg 5 – 8 350°F 20 to 22
Shoulder, boneless 3 – 4 350°F 20 to 22
PORK
Loin Roast 3 – 5 350°F 21 to 26
Shoulder 4 – 6 350°F 30 to 34
Chops 4 – 5 325°F 15 to 17
Country-Style Ribs 8 – 10 450°F to brown and…
…then decrease temp. to 250°F 15 to 17
SMOKED HAM
Bone-in 10 – 15 325°F 17 to 21
Boneless 8 – 12 325°F 15 to 17
Fully cooked 5 – 10 325°F 13 to 24
VEAL
Loin 4 – 6 325°F 26 to 30
Shoulder 3 – 5 325°F 26 to 30
POULTRY
Chicken, whole 3 1 ⁄ 2 – 5 350°F 13 to 15
Chicken, whole 6 – 8 350°F 15 to 17
Chicken, pieces 6 – 8 350°F 7 to 9
Turkey, prebasted 10 – 14 375°F 12 to 15
Turkey, prebasted 14 – 22 375°F 13 to 15
Turkey, fresh 10 – 14 350°F 15 to 17
MEAT WEIGHT (LBS.) TEMP. MIN./LB.
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