GE JGB910 - Convection Roasting Time & Temp Guide

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Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib(3to 5 Ibs.) Raret 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BonelessRib,TopSirloin Raret 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BeefTenderloin Raret 10-14 325°F 140°F
Medium 14-18 325°F 160°F
PotRoast(21_to 3 Ibs.)chuck,rump 35-45 300°F 170°F
Pork Bone-in(3to 5 Ibs.) 23-27 325°F 170°F
Boneless(3to 5 Ibs.) 23-27 325°F 170°F
PorkChops(½to 1" thick) 2chops 30-35total 325°F 170°F
4chops 35-40total 325°F 170°F
6chops 40-45total 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.fully cooked) 14-18 325°F 140°F
Lamb Bone-in(3to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Boneless(3to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish,whole(3to 5 Ibs.) 30-40 total 400°F
LobsterTails(6to 8 oz.each) 20-25 total 350°F
Poultry WholeChicken(2½to 3½ Ibs.) 24-26 350°F 180°-185°F
CornishHensUnstuffed(1to 1½Ibs.) 50-55total 350°F 180°-185°F
CornishHensStuffed(1to 1½ Ibs.) 55-60total 350°F 180°-185°F
Duckling(4to 5 Ibs.) 24-26 325°F 180°-185°F
Turkey,whole*
Unstuffed(10to 16Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18to 24 Ibs.) 7-10 325°F 180°-185°F
TurkeyBreast(4to 6 Ibs.) 16-19 325°F 170°F
_ St_([fi,d birds g'enerM(_' requhe 30-45 minute,_ additional roasting" time. Shield le¢'_ and bn)ast with j_fil to pn)vent
overlm>wning" and d_ying" _/ skin.
i- The _ZS. D@mlment _!/Ag'_#ultzne s_13's"/¢me be( i,spo/)u/m, but you should know their eooki_l_" it to on(_' 140°1; memos
somej_>od poi,soni_" o_'mzi,sms tort)' sm_,ive. "(Source: ,'_q/i"Food Book. )+mr Kia:hen C,ui&. USI)A I_ev. June 1985.)
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