GE JHP63V User Manual

RoastingGuide
1. PositionovenshelfatBfor
3.Removefatanddrippingsas
5.Frown roasfi canbe
~
small-sizeroasts(3to7lbs.)and necessan.Basteasdesired.
conventionallyroastedbyadding
.
atA forlargerroasts. “
2. Placemeatfat-sideup,orpoultry
breast-sideup,onbroilerpanor
othershallowpanwithtrivet.Do
notcover.Donotstuffpoultryuntil
justbeforeroasting.Usemeat
probeformoreaccuratedoneness.
Controlsignalswhenfoodhas
reachedsettemperature.(Donot
placeprobeinstuffing.)
4. Stinding the recommendedfor
roastsis10to20minutesto~ow roast
tofirmupandmakeiteasierto
carve.Intirnaltemperaturewillrise
about5°to 10”F.;tocompensatefor
temperaturerise,ifdesired,remove
roastfromovenat5°to 10”F.less
thantemperatureonguide.
10to
25 minutesperpoundmore
timethangiveninguidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven
ApproximateRoastingTime,
Internal
Type Temperature
Doneness
in Minutes per Wund
Temperature‘F
Met
3 to5-lbs. 6 to$-lbs.
Tendercuts;rib,highqualitysirlointip,
325°
Rre:
24-30 18-22
130°-140°
rumportopround*
Medium: 30-35
22-25
150°-160°
WellDone:
35-45 28-33 1700-185°
Lambhg orbone-inshoulder*
325° Rare:
21-25
20-23
130°-1400
Medium: 25-30 24-28 150°-160°
WellDone:
30-35 28-33
170°-1850
Vealshoulder,legor loin*
325°
WellDone: 35-45
30-40 170°-1800
Porkloin,riborshoulder*
325°
WellDone: 35-45 30-40
170°-180°
Ham,precooked
325°
ToWarm:
10minutesperpound(anyweight)
125°-1300
Under I&lbs.
10
tO 15-lbs.
Ham,raw
325°
WellDone: 20-30 17-20
160°
*Forbonelessrolledroastsover6-inchesthick,add5to 10mimltesperpoundtotimesgivenabove.
Poultry
3 to5-ibs. Over 5-lbs.
Chickenor Duck
325°
WellDone: 35-40 30-35
185°-1900
Chickenpieces
375°.
WellDone: 35-40
185°-1900
10to E-lbs. Over15-lbs. In thigh:
~rkey 325°
WellDone: 20-25 15-20
185°-1900
.
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GE JHP63V Specifications

General

Brand	GE
Model	JHP63V
Category	Oven
Language	English