GE JGKC15 H Manuel d'utilisateur télécharger pdf (Page 9)

oastins is ~~~~in~ by dry heat.

~endm meat or poultry can be

roasteduncovered in your oven.

Roastingtemperatures, which

shouldbe low and steady, keep

spatteringto a minimum. When

roasting,it is not necessary to sear,

baste, cover, or add water to your

Step2:Checkweightofroast.

Placemeatfat-side-uporpoultry

breast-side-upon roastingrackina

shallowpan. Themeltingfatwill

bastethemeat. Selecta panas

closetothesizeofmeataspossible.

(Broilerpanwithrackis agood

panforthis.)

Step ~: Most meats continue to

cook slightlywhile standingafter

being removed from the oven. For

rare or medium internal doneness,

if meat is to stand 10to 20 minutes

while making gravy or for easier

carving, you may wish to remove

meat from ovenjust before it is

meat. Roastingis easy,just f~llow -

Step3:TurnOVENTEMPcontrol

done.If nostandingis planned,

thesesteps:

todesiredtemperature.Checkthe

cookmeattosuggested

StepL Positionovenshelfat RoastingChafifortemperatures

secondfrombottomposition(B)for andapproximatecookingtimes.

small size roast (3to-5lbs.)andat

bottomposition(A)for larger

roasts.

Roastingchart

temperature.

FrozenRoasts

Frozenroastsofbeef,pork,

lamb,etc., canbestartedwithout

thawing,butallow10to 25minutes

perpoundadditionaltime(10

minutesperpoundforroastsunder

5 pounds,moretimeforlarger

roasts).

Thawmostfrozenpoultrybefore

roastingto ensureevendoneness.

Somecommercialfrozenpoultry

canbecookedsuccessfullywithout

thawing.Followdirectionsgiven

onpacker’slabel.

Oven

ApproximateRoastingTime

Internal

Type

Temperature

Doneness

inMinutesperPound

Temperature‘F

hfeat

3 to5-lbs.

6to8-lbs.

Tendercuts; rib, highquality

325° Rare: 24-30

18-22

130°-1400

sirloin tip, rump or topround*

Medium: 30-35

22-25 150°-1600

Well Done: 35-45

28-33 17~0-1850

Lamb legor bone-in shoulder*

325°

Rare:

21-25 20-23 130°-1400

Medium: 25-30

24-28

150°-1600

Well Done: 30-35

28-33 170°-1850

\’ealshnulcler,leg or loin* 325°

Well Done: 35-45

30-40

170°-1800

PctK1oin,rib or shoulder*

325°

Well Done:

35-45

30-40 170°-180”

Ham, pre-cooked

325°

To Warm: 10minutes per lb. (any weight)

125°-1300

Under10lbs.

10to15-lbs.

Ham, raw

325°

Well Done: 20-30

17-20

160°

*Forboneless rolled roasts over6-inches

thick, add5 to 10minutes per lb. to times

gi~enabove.

Poultry

3to5-lbs. Over5Ibs.

Chickenor Duck

325°

Well Done:

35-40

30-35 185°-1900

Chickenpieces

375”

Well Done: 35-40

185°-1900

10to15-lbs. Over15lbs. Inthigh:

Turkey

325° Well Done:

20-25 15-20 185°-1900

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