- General Electric Range User Manual

Roasting
Roastingis cookingbydry heat.
Tendermeat or poultry can be
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbe lowand steady,keep
spatteringto a minimum. When
roasting,it is notnecessaryto sear,
baste, coveror add watertoyour
meat. Roastingis easy,just follow
these steps:
Step 1: Positionovenshelfat
second from bottomposition(B)
for small roasts (3 to 5 pounds)and
at (A) position for larger roasts.
Roasting Guide
Type
Meat
Tendercuts; rib, highquality
sirloin tip, rump or top round*
Lamb legor bone-in shoulder*
Vca!shoulder, lcg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
*Forboneless rolled roasts over 6 inchesthick.
add 5 to 10minutes per lb. to times givenabove.
Po[iltry
Chicken or Duck
Chicken pieces
Turkey
Step 2: Check weightofroast.
Place meat fat-side-upcr poultry
breast-side-upon roastingrack in
a shallowpan. The meltingfat will
bastethe meat. ~e~ecta
panas close
to the sizeof the meatas possible.
(Broilerpan withrackis a good
pan for this,)
Step 3: Turn OVENSET knobto
BAKEor TIME BAKEand OVEN
TEMP knob to desiredtemperature.
Step 4: Most meatscontinueto
cook slightlywhilestandingafter
beingremovedfromthe oven.
Stindingtime recommendedfor
roastsis 10to 20 minutes.“I’his
—-
allowsroaststo firm up and makes
.-
.
..—
-.
—-...
-—
——
them easier to carve. Internal
—
temperaturewill rise about5° to
--
10”P.;to compensatefor temperature
increase, if desired, removeroast
from ovenwhen its internal
temperatureis 5°to 10°F.lessthan
tem~eratureshownin the Roasting
Guide.
mozenRoasts
Check the RoastingGuide~or
temperaturesand approximate
cookingtimes.
Frozen roasts ofbeef, pork,
lamb, etc., can be roasted without
thawing,but allow 15to 25 minutes
additionaltime uer Dound(allow 15
minutesadditio~al~imepe~pound
for roastsunder 5 pounds, more
time per pound for larger roasts).
Thaw most frozen poultry before
roastingto ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Followdirections given
on packer’slabel.
-.
Oven
Temperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
Well Done:
Well Done:
To Warm:
Well done:
Well Done:
Well Done:
Well Done:
ApproximateRoastingTime
in Minutes per PoIInd
3 to5 Ibs.
24-35
35-39
39-45
21-25
25-30
30-35
35-45
35-45
6to 8lbs.
18-25
25-31
31-33
20-23
24-28
28-33
30-40
30-40
18-23minutesper pound (anyweight)
Under 10lbs. 10to Mlbs.
27-35 24-27
3
t.O5 ibs.
over 5lbs.
35-40
30-35
35-40
~~
tO ~~ lbs.
Over 15lbs.
16-22
12-19
Infernai
Temperature‘F.
130°-140°
150°-160°
170°-1850
130°-140°
150°-160°
170°-1850
170°-1800
170°-180°
115°-1250
185°-1900
185°-190”
In thigh:
185°-1900
?