User manual GE 49-8319

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ROASTING  
Roasting is cooking by dry heat. Tender meat or  
poultry can be roasted uncovered in your oven.  
Roasting temperatures, which should be low and  
steady, keep spattering to a minimum. Roasting is easy,  
just follow these steps:  
3. Turn OVEN TEMP to desired temperature.  
Check the Roasting Guide for temperatures and  
approximate cooking times.  
4
. Most meats continue to cook slightly while  
standing after being removed from oven. Standing  
time recommended for roasts is 10 to 20 minutes to  
allow roast to firm up, making it easier to carve.  
Internal temperature will rise about 5° to 10”F.; to  
compensate for temperature rise, if desired, remove  
roast from oven sooner at 5° to 10”F. less than  
temperature on guide. Remember that food will  
continue to cook in the hot oven and therefore should  
be removed when the desired internal temperature  
has been reached.  
1
. Position oven shelf at second from bottom position  
B) for small size roast (3 to 5 lbs.) and at bottom  
position (A) for larger roasts.  
(
2
. Check the weight of the meat. Place meat fat-side-up  
or poultry breast-side-up on roasting rack in a shallow  
pan. The melting fat will baste the meat. Select a pan  
as close to the size of meat as possible. (Broiler pan  
with rack is a good pan for this.) Line broiler pan  
with aluminum foil when using the pan for marinating,  
cooking with fruits, cooking heavily cured meats or  
basting food during cooking. Avoid spilling these  
materials inside the oven or inside the oven door.  
Frozen Roasts  
Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but  
allow 15 to 25 minutes per pound additional time (15 minutes per pound for  
roasts under 5 pounds, more time for larger roasts).  
Thaw most frozen poultry before roasting to ensure even doneness. Some  
commercial frozen poultry can be cooked successfully without thawing.  
Follow directions given on package label.  
ROASTING GUIDE  
Oven  
Temperature Doneness  
Approximate Roasting Time  
in Minutes per Pound  
Internal  
Temperature ‘F  
Type  
Meat  
3 to 5 lbs.  
6 to 8  
Tender cuts; rib, high quality  
sirloin tip, rump or top  
325°  
325°  
Rare  
24-35  
35-39  
3945  
18-25  
25-31  
31-33  
20-23  
24-28  
28-33  
30-40  
30-40  
140°–1500*  
150°–1600  
170°–1850  
Medium  
Done  
Lamb leg or bone-in  
Rare  
Medium  
Well Done  
Well Done  
Well Done  
To Warm  
21-25  
25-30  
30-35  
3545  
150°–1600  
170°–1850  
170°–1800  
170°–1800  
Veal shoulder, leg or  
Pork loin, rib or  
Ham, pre-cooked  
325°  
325°  
325°  
35-45  
18–23 minutes per lb. (any weight)  
10 to 15 lbs.  
17-20  
Under 10 lbs.  
20-30  
Ham, raw  
325°  
Well Done  
170°  
Poultry  
3 to 5 lbs.  
Over 5 lbs.  
30-35  
Chicken or Duck  
Chicken pieces  
325°  
375°  
Well Done  
Well Done  
35-40  
3540  
185°–1900  
185°–1900  
In thigh:  
185°–1900  
1
0 to 15 lbs.  
Over 15 lbs.  
15-20  
-
3
25°  
Well Done  
18-25  
boneless rolled roasts over 6 inches thick, add 5 to  
minutes per pound to times gi ven above.  
*
The U.S. Department of Agriculture says, “Rare beef is popular, but you should know that cooking it to only  
means  
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)  
16  

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