GE JGB910 - Convection Roasting Time & Temp Guide

Convection Roasting Guide
Meats Minutes,/I.b. OvenTemp. Internal Temp.
Beef Rib(3to 5Ibs) Baret 20-24 325°F. 140°F.
Medium 24-28 325°F. 160°F.
Well 28-32 325°F. 170OF.
BonelessRib,TopSirloin Raret 20-24 325°F. 140°F.
Medium 24-28 325°F. 160°t.
Well 28-32 325°F. 170OF.
BeefTenderloin Raret 10-14 325°F. 140o1:.
Medium 14-18 325°F. 160°F.
PotRoast(2½to3 Ibs.)chuck,rump 35-45 300°F. 170OF.
Pork Bone-in(3to5Ibs.) 23-27 325°E 170OF.
Boneless(3to 5Ibs.) 23-27 325°F. 170°E
PorkChops{1/_ to1" thick) 2 chops 30-35total 325°E 170%.
4 chops 35-40total 325°F. 170°F.
6 chops 40-45total 325°E 170°F.
Ham Canned(3Ibs.fullycooked) 14-18 325°F. 140°F.
Butt(5Ibs.fullycooked) 14-18 325°F. 140OE
Shank(5Ibs.fullycooked) 14-18 325°F. 140OF.
I.amb Bone-in(3to5 Ibs.) Medium 17-20 325°F. 160OF.
Well 20-24 325°F. 170°1.
Boneless(3to 5 Ibs.) Medium 17-20 325°E 160°E
Well 20-24 325°E 170°F.
Seafood Fish,whole{3to 5Ibs.) 30-40total 400°E
LobsterTails(6to 8oz.each) 20-25total 350°E
Poultry WholeChicken(2_ to 3 _ Ibs.) 24-26 350°E 180°-185OE
CornishHensUnstuffed(1to 1VzIbs.) 50-55total 350°E 180°-185°E
CornishHensStuffed(1to 1½Ibs.) 55-60total 350°E 1BOO-185OE
Duckling{4to5 Ibs.) 24-26 325°E 180o-185OE
Turkey,whole*
Unstuffed(10to 16Ibs.) 8-11 325°E 180°-185oE
Unstuffed(18to24Ibs.) 7-10 325°F. 180°-185OF.
TurkeyBreast(4to 6 Ibs.) 16-19 325%. 170°F.
* Stuffed binls generally require 30-45 minutes additional roastin time. Shield legs and breast with foil toprevent over-
browning and drying ofskin.
t The U.S. Department ofAgriculture says "Rare beefis popular, butyou should know that cookingit to only 140_F. means
somefood poisoning organisms may survive. "(Source: Safe Food Book. Your Kitchen Guide. USDA Rev.June 1985.)
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