GE XL44 J2B915 - Page 21

vvvvw.GEAppl_nce_com
Convection Roasting Guide--Suggested Settings
Meats Minutes/Lb, Oven Temp. Internal Temp.
Beef Rib(3to 5 Ibs.) Rarer 20_4 300'_F 140_F
Medium 24_8 300'_F 16O"F
Well 28_2 300'_F 170°F
BonelessRib,TopSirloin Raret 20_4 3OO'_F 140°F
Medium 24_8 300°F 160°F
Well 28_2 30O°F 170°F
BeefTenderloin Raret 10 14 300°F 140°F
Medium 14 18 3OO°F 160°F
PotRoast(21/z to 3 Ibs.)chuck,rump 35-45 275°F 170°F
Pork Bone-in(3to 5 Ibs.) 23_7 300°F 170°F
Boneless(3to 5 Ibs.) 23_7 300°F 170°F
PorkChops(I/z to 1" thick) 2 chops 30 35 total 3OO°F 170°F
4chops 35 40 total 300°F 170°F
Bchops 40 45 total 300°F 170°F
Ham Canned(3 Ibs.fully cooked) 14 18 300°F 140°F
Butt (5Ibs.fully cooked) 14 18 300°F 140°F
Shank(5 Ibs.fully cooked) 14 18 3OO°F 140°F
Lamb Bone-in(3to 5 Ibs.) Medium 17_0 300°F 160°F
Well 20_4 300°F 170°F
Boneless(3to 5 Ibs.) Medium 17_0 3OO°F 160°F
Well 20_4 30O°F 170°F
Seafood Fish,whole (3to 5 Ibs.) 30 40 total 375°F
LobsterTails(6to 8 oz.each) 20 25 total 325°F
Poultry Whole Chicken(2Yzto 31/LIbs.) 24_B 325°F 180° 185°F
CornishHensUnstuffed(1 to 1_/_Ibs.) 50 55 total 325°F 180° 185°F
CornishHensStuffed(1 to lYz Ibs.) 55 BOtotal 325°F 180° 185°F
Duckling(4to 5 Ibs.) 24_6 300°F 180° 185°F
Turkey,whole_
Unstuffed(10to 16 Ibs.) 8 11 3OO°F 180° 185°F
Uostuffed(18to 24 Ibs.) 7 10 3OO'_F 180° 185°F
TurkeyBreast(4to BIbs.) 16 19 3OO'_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.
t The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to
only 140°Fmeans some food poisonflTgorganisms may survive." (Source: Safe Food Boo& Your Kitchen Guide,
USDA Rev.June 1985.)
21