GE JGB900 Owner's Manual & Installation Instructions page 21

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Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib(3 to 5 Ibs.) Rare t 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
Boneless Rib,TopSirloin Rare t 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BeefTenderloin Rare t 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 (3 to 5 Ibs.) 23-27 325°F 170°F
Boneless (3 to 5 Ibs.) 23-27 325°F 170°F
PorkChops(½to 1" thick) 2 chops 30-35 total 325°F 170°F
4 chops 35-40 total 325°F 170°F
6 chops 40-45 total 325°F 170°F
Ham Canned (3 Ibs.fully cooked) 14-18 325°F 140°F
Butt (5 Ibs.fully cooked) 14-18 325°F 140°F
Shank(5 Ibs.fully cooked) 14-18 325°F 140°F
Lamb Bone-in (3 to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Boneless (3 to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish,whole (3 to 5 Ibs.) 30-40 total 400°F
Lobster Tails(6 to 8 oz.each) 20-25 total 350°F
Poult_/ Whole Chicken (2½ to 3½ Ibs.) 24-26 350°F 180°-185°F
Cornish HensUnstuffed(1 to 1½ Ibs.) 50-55 total 350°F 180°-185°F
Cornish HensStuffed(1to 1½ Ibs.) 55-60 total 350°F 180°-185°F
Duckling(4 to 5 Ibs.) 24-26 325°F 180°-185°F
Turkey, w hole*
Unstuffed(10to 16 Ibs.) 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_![fiJd birds g'enerM/_' requh-e 30-45 minute,_ additional roasting" time. Skieh/ le¢'_ and breast with j_fil to/m_vent
over!)rowni_l_" and (hying" (_/ skin.
}-The _'IS. D@mlment (?/Ag'_#ultzne says "Rm-e be( i,spopulm, but you should know flint eookhl_" it to only' 140°1; means
some fi_odpoi,soni_l_" o_'mzi,sms m_)' sin's,ire." (Source: S_/i_ Food Book. )+mr Kitehen Guide. USI)A Ib_v. June 1985.)
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