GE JBP85

Usingthe convectionoven.
ConvectionRoasting Guide
Meats
Beef
Pork
Ham
Lamb
Seafood
Bib (3 te 5 Ibs.)
BonelessBib,TopSirloin
BeefTenderloin
PotRoast(2V2to 3Ibs.)chuck,rump
Bone-in(3to 5Ibs.)
Boneless(3to5 Ibs.)
PorkChops(V2te 1" thick)
Canned(3Ibs.fully cooked)
Butt(5Ibs.fullycooked)
Shank[5Ibs.fullycooked)
Bone-in(3to 5 Ibs.)
Boneless(3 to 5 Ibs.)
Raret
Medium
Well
Raret
Medium
Well
Baret
Medium
2 chops
4 chops
6 chops
Fish,whole (3to 5 Ibs.)
LobsterTails[Bto 8 oz. each)
Whole Chicken(21,4to 3 _,4Ibs.)
CornishHens Unstuffed(1to 1VzIbs.)
CornishHens Stuffed (1to 1V2Ibs.)
Duckling(4to 5 Ibs.)
Turkey,whole*
Unstuffed(10 to 16[bs.)
Unstuffed(18 to 24 Ibs.)
TurkeyBreast(4 to BIbs.)
Medium
Well
Medium
Well
Internal Temp.
140oE
160OE
170OE
140°E
160OE
170OE
140BE
1BOOE
170OE
17B°E
170oE
17BOE
170°E
170BE
140OE
140BE
140°E
1BOOE
17BOE
160°E
170°E
Oven Temp.
325%
325°E
325%
325°E
325°E
325°E
325°E
325°E
300°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
400°E
350°E
350°E
350°E
350°E
325°E
Minutes]lb.
20-24
24-28
28-32
20-24
24-28
28-32
10-14
14-18
35-45
23-27
23-27
30-35 total
35-40 total
40-45 total
14-18
14-18
14-18
17-20
20-24
17-20
20-24
30-40 total
20-25 total
24-26
50-55 total
55-60 total
24-26
Poultry 180°-185°E
1BOO-185OE
180o-185OE
180o-185oE
8-11 325°E 180°-185°E
7-10 325°E 180°-185°E
16-19 325°E 170°E
* Stuffed birds generally require 30- 45 minutes additional roasting time. Shield legsand breast with foil toprevent over-
browning and drying of skin.
t The U.S.Department of Agriculture says "Rare beefispopular, but you should know that cooking it toonly 140_F. means
somefood poisoning organisms may suTvive. "(Source:Safe FoodBook. Your Kitchen Guide. USDA R ev.June 1985.)
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