Roasting Guide - GE P2B918 Owner's Manual & Installation Instructions

Using the convection oven. o /y;
Convection Roasting Guide-Suggested Settings
I
Meats Minutes/Lb. Oven Temp. Internal Temp I
Beef Rib (3 to 5 Ibs.} Rarer 20-24 300°F 140°F
Medium 24-28 300°F 160°F
Well 28-32 300°F 170°F
Boneless Rib, Top Sirloin Rarer 20-24 300°F 140°F
Medium 24-28 300°F 160°F
Well 28-32 300°F 170°F
Beef Tenderloin Rarer 10-14 300°F 140°F
Medium 14-18 300°F 160°F
Pot Roast (2V_ to 3 Ibs.) chuck, rump 35-45 275°F 170°F
Pork Bone-in (3 to 5 Ibs.) 23-27 300°F 170°F
Boneless (3 to 5 Ibs.} 23-27 300°F 170°F
Pork Chops (Vz to 1" thick) 2 chops 30-35 total 300°F 170°F
4 chops 35-40 total 300°F 170°F
6 chops 40-45 total 300°F 170°F
Ham Canned (3 Ibs. fulls cooked) 14-18 300°F 140°F
Butt (5 Ibs. fulls cooked) 14-18 300°F 140°F
Shank (5 Ibs. fulls cooked) 14-18 300°F 140°F
Lamb Bone-in (3 to 5 Ibs.} Medium 17-20 300°F 160°F
Well 20-24 300°F 170°F
Boneless (3 to 5 Ibs.} Medium 17-20 300°F 160°F
Well 20-24 300°F 170°F
Seafood Fish, whole (3 to 5 Ibs.) 30-40 total 375°F
Lobster Tails (6 to 8 oz. each) 20-25 total 325°F
Poultrg Whole Chicken (2V_ to 3V_ Ibs.} 24-26 325°F 180°-185°F
Cornish Hens Unstuffed (1 to 1V2 Ibs.} 50-55 total 325°F 180°-185°F
Cornish Hens Stuffed (1 to 1Vz Ibs.} 55-60 total 325°F 180°-185°F
Duckling (4 to 5 Ibs.) 24-26 300°F 180°-185°F
Turkey, whole*
Unstuffed (10 to 16 Ibs.} 8-11 300°F 180°-185°F
Unstuffed (18 to 24 Ibs.} 7-10 300°F 180°-185°F
Turkeg Breast (4 to 6 Ibs.) 16-19 300°F 170°F
* Stuffed birds generally require 30-45 minutes additional roosting time. Shield legs and breast with foil to
prevent overbrowning and drying of skin.
t The U.S. Deportment 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." (Source: Safe Food Book Your Kitchen Guide
USDA Re_ June
1985.)
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