GE JBP26AP Benutzerhandbuch

Roasting is cooking by dry heat.

Tender meat or poultry 

 be

roasted uncovered in your oven.
Roasting temperatures, which
should be low 

 steady, keep

spattering to   minimum. When

roasting, it is not necessary to sear,
baste, cover or 

 

 to your

meat.

Roasting 

 

   

procedure used 

 meats.

Therefore, oven controls are set to
BAKE. 

 may 

hear   slight

clicking sound, indicating the oven
is working properly. ) Roasting is

easy; 

 

 these steps:

—–----)

/-

Step 1: Check weight 

 meat, and

 

 side 

Lip, 

 roasting rack

in   shallow pan. (Broiler pan with
rack is a good pan for this. ) Line
broiler pan with aluminum foil

 using pan for marinating.

cooking with fruits, cooking
heavily cured meats. or 

 basting

food 

 cooking. Avoid

spilling these materials on oven
1 iner or door.

Step 2: Place meat in oven on

 in either A or B position. No

preheating is necessary.

Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 

 Small

poultry may be cooked   

 best browning.

A. Checking the finished internal
temperature at the completion 
cooking time is recommended.
Temperatures 

 shown in

Roasting Guide on opposite page.
For roasts over 8 

 cooked at

 with reduced time, check

with thermometer at half-hour
intervals after half the time has
passed.

Step 4: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes

them easier to carve. Internal

temperature will rise about 5° to

10”F. If you wish to compensate

for temperature increase, remove
the roast from the oven (at 5° to

10”F. less than temperature in the

guide).

NOTE: You may wish to use
TIME BAKE, as described in the

Baking section, to turn oven on

and off automatically y.

Remember that food will continue
to cook in the hot oven and
therefore should be removed when
the desired internal temperature
has been reached.

. Frozen roasts of beef, pork,

 etc., can be started without

thawing, but allow 10 to 
minutes per pound additional time
(10 minutes per pound for roasts
under 5 pounds, allow more time

per pound 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 packer’s label.

A. Roasts are easier to slice if

allowed to cool 10 to 

 minutes

after removing from oven. Be sure
to cut across the grain of the meat.

A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time.

Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?

A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.

Q. Can I seal the sides of my foil
“tent” when roasting a turkey?

A. Sealing the foil will steam the

meat. Leaving it unsealed allows
the air to circulate and brown the
meat.