GE Appliances JGB500 - Page 21

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Heats Minutes/Lb. OvenTemp. Internal Temp.
Beef Rib(3to SIbs.) Rarer 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BonelessRib,Top Sirloin Rarer 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BeefTenderloin Rarel- 10-14 325°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.) 23-27 325°F 170°F
PorkChops(W' 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
Ham Canned(3Ibs.fully cooked) 14-18 325°F 140°F
Butt(5Ibs.fully cooked) 14-18 325°F 140°F
Shank(5Ibs.fulILtcooked) 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,whole 13to SIbs.) 30-40 total 400°F
LobsterTails16to 8 oz.each) 20-25 total 350°F
Poultry WholeChicken121/2to 31/2Ibs.) 24-26 350°F 180°-185°F
CornishHensUnstuffed(1to 11/2Ibs.) 50-55 total 350°F 180°-185°F
CornishHensStuffed11to 11/2Ibs.) 55-60 total 3SO°F 180°-185°F
Duckling14to 5 Ibs.) 24-26 325°F 180°-185°F
Turkey,whole*
Unstuffed(10to 16 Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18to 24 Ibs.) 7-10 325°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.
"rThe U.S.Department of Agriculture sags "Rare beef is popular, but you should know that cooking it to only 140°F
means some food poisoning organisms may survive." (Source:Safe Food Book. Your Kitchen Guide. USDARev.
June 1985.)
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