GE JHC56G - Manual (Page 12)

Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, 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 really a baking proce-
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oven controls are set to BAKE.
(You may hear a slight clicking
noise to indicate the oven is
working properly.) Roasting is
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How to Roast
See Roasting Chari on Page 2L
Step i: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
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when using pan for marinating,
cooking with fruits, cooking heavily
cured meats, or for basting food
during cooking. Avoid spilling
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door.
<5ten Place in oven on shelf in A
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or B position. No preheating is
necessary.
VEN SET
I
OVEN TEMP
Step 3: Turn OVEj^ SET to BAKE
and OVEN T e M e to 325°. Small
poultry may be cooked at 375° for
best browning.
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10-20 minutes
while making gravy or for easier
carvine. vou mav wish to remove
---^ ^
meat from oven when internal tem­
perature is 5-10°F below tempera­
ture suggested on chart. If no
standing is planned, cook meat to
suggested temperature on chart on
page 21.
NOTE: You may wish to use TIME
BAKE as described on preceding
page to turn oven on and off
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Remiember that food will continue
to cook in the hot oven and there­
fore should be removed when the
desired internal temperature has
been reached.
For Frozen Roasts
• Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10-25 minutes
per pound additional time (10 inin.
per pound for roasts under 5
pounds, more time for larger
roasts).
0 Thaw most frozen poultry before
roasting to ensure even doneness.
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can be cooked successfully without
thawing. Follow directions given on
packer’s label.
Q. Is it necessary to check for done­
ness with a meat thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended. Tem=
peratures are shown on Roasting
Chart on-page 21. For roasts over
8 lbs., cooked at 300° with reduced
time, check with thermometer at
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has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the gram of the meat.
Q. Do I need to preheat my oven
each time I cook a roast or poultry?
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time.
Q. When buying a roast are there
any special tips that would help me
cook it mOFc evenly?
A. Yes. Buy a roast as even in
thickness as possible or buy rolled
roasts.
Q, Can I seal the sides of my foil
“tent” when roasting a turkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
Questions and Answers
12