GE Appliances JGB500 Owner's Manual And Installation Instructions page 21

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Heats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib(3 to S Ibs.) Rarer 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
Boneless Rib,Top Sirloin Rarer 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BeefTenderloin Rarel- 10-14 325°F 140°F
Medium 14-18 325°F 160°F
PotRoast(2i/2to 3 Ibs.)chuck, rump 35-45 300°F 170°F
Pork Bone-in(3to 5 Ibs.) 23-27 325°F 170°F
Boneless (3to 5 Ibs.) 23-27 325°F 170°F
PorkChops(W' to 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.fulILtcooked) 14-18 325°F 140°F
Lamb Bone-in(3to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Boneless 13 to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish,whole 13to S Ibs.) 30-40 total 400°F
LobsterTails 16 to 8 oz. each) 20-25 total 350°F
Poultry WholeChicken121/2 t o 31/2Ibs.) 24-26 350°F 180°-185°F
CornishHens Unstuffed(1to 11/2 Ibs.) 50-55 total 350°F 180°-185°F
CornishHens Stuffed11 to 11/2 Ibs.) 55-60 total 3SO°F 180°-185°F
Duckling14 to 5 Ibs.) 24-26 325°F 180°-185°F
Turkey,whole*
Unstuffed(10to 16 Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18to 24 Ibs.) 7-10 325°F 180°-185°F
Turkey Breast14 to 6 Ibs.) 16-19 325°F 170°F
* Stuffed birds generaffg require 50-/45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drging of skin.
"rThe U.S.Department of Agriculture sags "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. USDARev.
June 1985.)
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