GE 49-4545 - Manual (Page 17)

Conventional Coasting Ch
1. Position oven shelf at B for small-size roasts (3 to 5-lbs.) and at A for larger roasts.
2. Place meat or poultry fat 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 if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature.
3. Remove fat and drippings as necessary. Baste as desired.
4. Standing time 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° in internal
temperature: to compensate for temperature rise, if desired, remove roast from oven at 5° to 10° less than temperature on chart.
5 . Frozen roastscan be conventionally roasted by adding 10 to 25 min. per pound more time than given in chart for refrigerated. (TO min. per lb. for
roasts under 5-lbs.). Defrost poultry before roasting.
Type
• ^ Overs i:
Temp= ' ■; Saneness ,
Approximate Roasting Time,
in Minutes per Pound
Internal
' Te.mp. °F
Meat 3 to 5>№s. 6 to 8-ibs.
Tender cuts; rib, high quality 325° Rare: , 24-30 1R-22 ■: i3n°-i4n°
sirloin tip, rump or top round* Medium: 30-35 22-25 L 150°-160°
Well Done; i, 35-45 28-33 170°-185°
Lamb Leo or bone-in shoulder* - 3P.R°__________ _ Rarp-_________L 21-2.5 20=23 j 130°= 140°
Medium: 7 25-30 24-28 I' 150°-160°
Well Done: ; 30-35 28-33 t; 170°-185°
V/pel chniilripr lpn nr Inin* OC i 1 c on A r \
-
J —y-vn ^ . , 1 / u - lOU’
Pork loin, rib or shoulder* 325° : ■ Well Done: 35-45 30-40 170°-180°
Ham, pre-cooked 325° To Warm; ' 10 mins, per lb. (any weight) 125°-130°
Under 10-Sbs. 10 to 15-lbs.
Ham, raw 325° . Well Done; 20-30 17-20
*For boneless rolled roasts over 6-In. thick, add 5 to 10 mih. per Ih tn timPQ nivpin above.
Poultry 3 to 5-ibs. Over 5-lbs.
Chicken or Duck 325° : ' Well Done: 35-40 SO-IBS
10 to 15-lbs. Over 15-lbs. ,J in thigh:
Turkey 325° Well Done: , 20-25 15-20 185°-190°
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