GE XL44 J2B915 Owner's Manual And Installation Instructions page 21

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Convection Roasting Guide--Suggested Settings
Meats Minutes/Lb, Oven Temp. Internal Temp.
Beef Rib(3 to 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(3 to 5 Ibs.) 23_7 300°F 170°F
Boneless(3 to 5 Ibs.) 23_7 300°F 170°F
PorkChops
(I/z
to 1" thick) 2 chops 30 35 total 3OO°F 170°F
4 chops 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 (5 Ibs. fully cooked) 14 18 300°F 140°F
Shank(5 Ibs. fully cooked) 14 18 3OO°F 140°F
Lamb Bone-in(3 to 5 Ibs.) Medium 17_0 300°F 160°F
Well 20_4 300°F 170°F
Boneless(3 to 5 Ibs.) Medium 17_0 3OO°F 160°F
Well 20_4 30O°F 170°F
Seafood Fish,whole (3 to 5 Ibs.) 30 40 total 375°F
LobsterTails(6 to 8 oz.each) 20 25 total 325°F
Poultry Whole Chicken(2Yzto 31/L Ibs.) 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(4 to 5 Ibs.) 24_6 300°F 180 ° 185°F
Turkey, w hole _
Unstuffed(10 to 16 Ibs.) 8 11 3OO°F 180 ° 185°F
Uostuffed(18 to 24 Ibs.) 7 10 3OO'_F 180 ° 185°F
TurkeyBreast (4 to 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 poisonflTg organisms may survive." (Source: Safe Food Boo& Your Kitchen Guide,
USDA Rev.June 1985.)
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