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gak rag Chart (continued)
Sllelf Time,
Cookware Posiiions* Minutes Comments
Food
Pies
Frozen
Meringue
One crust
Two crust
Pastry Shelf
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Gtass or Satinqinish Metal
Glass or Satin-finlsh Metal
Set on Oven Shelf
Glass or Metal
Glass
A
B.A
A,B
B
B
A,B,C
A,B,C
B
Oven
.... Temperature ..........
400°-425 `'
325°.350 °
400°.425 °
400o.425 ,'
450 °
325o.400 °
325°-375 °
300°-350 °
45-70
15÷25
45-60
40-60
12-15
60-90
30-60
30q5
Large pies use 400 ° and increase
time
To quickly brown meringue use 400 °
for 8-10 rain
Custard fillings require lower letup,
longer time
Increase time for large amount or
size
*In Model JDP36G. shelf position A is recommended for offset shelf onty
Roasting Chart
Roasting
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' most accurate
doneness, (Do not place
thermometer in stuffing.)
3. Remove fat and drippings as
necessary., Baste as desired,
4. Standing time recommended
for roasts is 10 to 20 mira to allow
roast to firm up and make it easier
to carve, Internal temperature will
rise about 5° to 10" to compensate
for temperature rise. If' desired,
remove roast from oven at 5" to 10°
less than temperature on chart,
5. Frozen roasts can be conven-
tionally roasted by adding t0 to 25
min per pound more time than
given in chart for refrigerated, (10
min, per lh, for roasts under' 5-1bs.)
Defrost poultry before roasting°
1:vpe
Vleat
Tender cuts; rib. high quality
sirloin tip, rump or top round*
Oven
Temperature Doneness
........ 4 ....... ! '' '
325 _ Rare:
Medium:
Welt Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5-1bs 6 to 8-1bs.
24-30 18-22
30-35 22-25
35-45 28-33
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork toin, rib or shoulder*
Ham. pre-cooked
Ham, raw
*For boneless rolled roasts over 6-in
thick, add 5 to 10 rain per ib
to times given above
Poultry
Chicken or Duck
Chicken pieces
Turkey
325 °
325 °
325 *
325 °
325 *
_are:
Medium:
Welt Done:
Well Done:
Well Done:
ro Warm:
Well Done:
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30_0
35-45 30-40
10mins perlh(any weight)
Under l0-1bso 10to 15-fbs.
20-30 17-20
3 to 5-tbs.
................... i,
Over 5 Ibs_
325° Well Done:
375° Welt Done:
325 ° Well Done:
Internal
Temperature °F
I30o-140 °
I50_q60"
I70°-185 o
I30°-140 °
I50%160 °
170°-185 °
1700-I80 o
170°-180 o
125°-!30 °
35-40 30-35
35-40
10to !5 Ibs, Over lSIbso
20-25 15-20
160 =
185°-I90 °
185°-_90 o
lnthigh:
185°-190 °
15
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