GE JGBP89 - Page 23

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Convection Roasting Guide
Meats Minutes/Lb. OvenTemp. Internal Temp.
Beef Rib(3to 5 Ibs.) Rarer 20-24 325°F !40°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 Rarer 10-!4 325°F !40°F
Medium 14-18 325°F 160°F
PotRoost(21/2to } Ibs.)chuck,rump 35-45 }O0°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(i/2to 1" thick) 2chops 30-35 total 325°F 170°F
4chops 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.full9 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
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
LobsterToils(6to 8 oz.each) 20-25 total 350°F
Poultrg WholeChicken(21/2to 31/2Ibs.) 24-26 350°F 180°-!85°F
CornishHensUnstuffed(1to 11/2Ibs.) 50-55 total 350°F 180°-185°F
CornishHensStuffed(1to 11/2Ibs.) 55-60 total 350°F 180°-185°F
Duckling(4to 5 Ibs.) 24-26 325°F 180°-185°F
Turke9, whole*
Unstuffed(10to 16 Ibs.) 8-!1 325°F 180°-185°F
Unstuffed(18to 24 Ibs.) 7-10 325°F 180°-!85°F
Turke9Breast(4to 6Ibs.) 16-19 325°F 170°F
* Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
?The U.& Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F
means some food poisoning organisms may survive." (5aurae: 5ale Food 5oo£ Your Kitchen Guide. USDARev.
June 1985.)
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