GE Appliances CS980 - Roasting Guide

GEAppliances.com
Convection Roasting Guide
Heats Hinutes/Lb. Oven Temp. Internal Temp.
Beef Rib(5to 5 Ibs.) Rarer 20-24 525°F 140°F
Medium 24-28 525°F 160°F
Well 28-52 525°F 170°F
BonelessRib,Top Sirloin Rarer 20-24 325°F 140°F
Medium 24-28 525°F 160°F
Well 28-32 325°F 170°F
BeefTenderloin Rarer 10-14 525°F 140°F
Medium 14-18 325°F 160°F
PotRoast(2i/2to 3 Ibs.)chuck,rump 35-45 300°F 170°F
Pork Bone-in(3to 5Ibs.) 23-27 325°F 170°F
Boneless(3to 5 Ibs.) 23-27 525°F 170°F
PorkChops11/2"to 1"thick) 2chops 30-35 total 325°F 170°F
4 chops 35-40 total 325°F 170°F
6chops 40-45 total 325°F 170°F
Hem Canned(3Ibs.fully cooked) 14-18 325°F 140°F
Butt(5Ibs.fully cooked) 14-18 325°F 140°F
Shank(5Ibs.fully cooked) 14-18 325°F 140°F
Lamb Bone-in(3to 5Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Boneless13to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish,whole13to SIbs.) 30-40 total 400°F
LobsterTails16to 8 oz.each) 20-25 total 350°F
Poultry WholeChicken121/2to 31/2Ibs.) 24-26 3SO°F 180°-185°F
CornishHensUnstuffed(1to 11/2Ibs.) 50-55 total 550°F 180°-185°F
CornishHensStuffed11to 11/2Ibs.) 55-60 total 3SO°F 180°-185°F
Duckling14to SIbs.) 24-26 325°F 180°-185°F
Turkey,whole*
Unstuffed(10to 16 Ibs.) 8-11 525°F 180°-185°F
Unstuffed(18to 24 Ibs.) 7-10 525°F 180°-185°F
TurkeyBreast14to 6 Ibs.) 16-19 325°F 170°F
* Stuffed birds generaffg require 50-45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drging of skin.
t TheU.S.Department of Agriculture says "Rare beef is popular, but you should know that cooking it to onlg 140°F
means some food poisoning organisms may survive." (Source:Safe Food Book. Your Kitchen Guide. USDARev.
June 1985.)
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