GE 164 D2092P167 Manual Do Utilizador

1. Position oven shelf at B for

3. Remove fat and drippings as

5. Frozen roasts can be

small-size roasts (3 to 7 

 and

necessary. Baste as desired.

conventionally roasted 

 

at A for larger roasts.

4. Standing time recommended

10 to 25 

 per 

 

2. Place meat fat-side up, or poultry

for roasts is 10 to 20 minutes. This

time than given in guide for

breast-side up, on broiler pan or

allows roasts to firm up and makes

refrigerated roasts. (10 minutes

other shallow pan with trivet. Do

them easier to carve. Internal

per pound for roasts under 5 pounds.)

not cover. Do not stuff 

 until

 will rise about 5° to

Defrost poultry before roasting.

just before roasting. 

 a 

10”F.; to compensate for temperature

thermometer for more accurate

rise, if desired, remove roast from

doneness. On models so equipped,

oven sooner at 5° to 10”F. less than

use the meat probe—control signals

temperature in guide.

when food has reached set
temperature. (Do not place
thermometer or probe in stuffing.)

Tender cuts; rib, high quality sirloin tip,

325°

Rare:

24-30

18-22

130°-1400

rump or top round*

Medium:

30-35

22-25

150°-1600

Well Done:

35-45

28-33

170°-185”

Lamb Leg or 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

Veal shoulder, leg or loin*

325°

Well Done:

35-45

30-40

170°-1800

Pork loin, rib or shoulder*

325°

Well Done:

35-45

30-40

170°-1800

Ham, precooked

325”

To Warm:

10 minutes per pound (any weight)

125°-1300

Ham, raw

325°

Well Done:

20-30

17-20

170°

*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above,

Chicken or Duck

325°

Well Done:

35-40

30-35

185°-1900

Chicken pieces

375°

Well Done:

35-40

185°-1900

10 to 15-lbs.

Over  15-lbs.

In tbigh:

Turkey

325°

Well Done:

20-25

15-20

185”- 190°

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