GE JBS02R - Page 17

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1.
PositionovenshelfatBforsmall-sizeroasts(3to
4. Standingtimerecommendedforroastsis 10to
7 Ibs.)andatA forlargerroasts.
20minutes.Thisallowsroaststo firmupand
2.Placemeatfat-sideup,orpoultrybreast-sideup,
makesthemeasierto carve.Internaltemperature
onbroilerpanorothershallowpanwithtrivet.
willriseabout5°to 10°F.;to compensatefor
Donotcover.Donots~ff poultryuntiljustbefore
temperatureincrease,ifdesired,removetheroast
roasting.Usemeatthermometerformoreaccurate
fromovensooner(at5°to 10”F.lessthan
doneness.(Donotplacethermometerin stuffing.)
temperaturein thisguide).
3.Removefatanddrippingsasnecessary.Baste
5.Frozenroastscanberoastedbyadding10to
asdesired.
25minutesperpoundmoretimethangivenin
guideforre~rig;ratedroasts.(10minu~esper
poundforroastsunder5 pounds.)Defrostpoultry
beforeroasting.
Meat
Tendercuts;rib,highquality
sirlointip,rumportopround*
Lamblegorbone-inshoulder*
Vealshoulder,legorIoiri*
Porkloin,riborshouIder*
Ham,~recooked
Poultry
ChickenorDuck
Chickenpieces
Turkev
oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
DonenM
Rare:
Medium:
WelIDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
Approximate Roasting Time
in Mnutes per Pound
3to 5lbs.
24-33
35–39
40-45
21-25
25-30
30-35
3545
35-45
6to 8 lbs.
18–22
22–29
30-35
20-23
24-28
28–33
3W0
3W0
17–20minutesperpound(anyweight)
3 tO5
Ibs. Over 5 lbs.
35-40
30-35
3540
10
tO 15Ibs.
Over 15 lbs.
18–25 15-20
Internal
Temperature“F.
140°–1500T
150°–1600
170°–1850
140°–1500*
150°–1600
170°–1850
170°–1800
170°–1800
1250–130°
185°–1900
185°–1900
In thigh:
185°–1900
‘KForbonelessroIIedroastsover6inchesthick,add5 to 10minutesperpoundtotimesgivenabove.
f TheU.S.DepartmentofAgriculturesays,
“Rarebeefis popular,butyoushouldknowthatcookingit toonly140”F.meanssomefood
poisoningorganismsmaysurvive.”(Source:SafeFoodBook.—
YourKitchenGuide.USDARev.June1985.)
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