GE JKP67G Manuel d'utilisateur télécharger pdf (Page 30)

1. Position oven shelf at B for small-size roasts (3 to 7 Ibs.) and

at A for larger roasts.

2. Place meat fat side up or poultry breast-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, for

more accurate doneness. (Do not place thermometer in

stuff ing.)

3. Remove fat and drippings as necessary. Baste as desired.

Type

Tender cuts: rib, high quality

sirloin tip, rump or top round*

Lamb Leg or bone-in shoulder*

Vealshoulder, leg or loin*

Pork loin, rib or shoulder*

l-lam,pre-cooked

Ham,raw

●For bonelessrolled roasts over 6-in.

Poultry

Chicken or Duck

Chicken pieces

Turkey

325°

4$.S4macting thuwe 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° internal temperature; to compensate for temper-

ature rise, if desired, remove roast from oven at 5° to 10° less

than temperature on chart.”

5. Frozen roasts can be conventionally roasted by adding 10

to 25 min. per pound more time than given in chart for refriger-

ated. (10 min. per lb. for roasts under 5-lbs.) Defrost poultry

before roasting.

Doneness

Rare:

Medium:

Well Done:

Rare:

Medium:

Well Done:

To Warm:

Well Done:

ApproximateRoastingTime,

in iMirwu8esperPound

t 5-RX%

24-30

30-35

35-45

21-25

25-30

30-35

35-45

t a-lb%

18-22

22-25

28-33

20-23

24-28

28-33

30-40

10reins. per lb. (anyweight)

Under YOlbs.

20-30

k,add 5 to 10 min. Derlb. to times qiven above.

325°

375”

325°

3 to5-lbs.

Well Done:

35-40

Well Done:

35-40

‘i

oto 45 [k.

Well Done: 20-25

t oto 45 Ibs.

17-20

Over5 Ibs,

30-35

Ower15 lbs.

15-20

huternd

Temp.”F

130°-140°

150°-160°

170°-185°

130°-140°

150°-160°

170°-185°

170°-1800

170°-180°

125°-130°

160°

185°-190°

185°-1900

Inthigh:

185°-190°

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GE JKP67G Manuel d'utilisateur Page 30

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