GE CS980 Owner's Manual And Installation Instructions page 24

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Usingthe convectionoven.
Convection Rousting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib(5 to 5 Ibs.) RareT 20-24 525°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 Rarer 10-14 525°F 140°F
Medium 14-18 325°F 160°F
PotRoast(2i/2to 3 Ibs.)chuck, rump 55-45 300°F 170°F
Pork Bone-in(3to SIbs.) 23-27 325°F 170°F
Boneless (5to S Ibs.) 25-27 525°F 170°F
PorkChops(W' to 1"thick) 2 chops 50-3S total 325°F 170°F
4 chops 55-40 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(5to 5 Ibs.) Medium 17-20 525°F 160°F
Well 20-24 325°F 170°F
Boneless 15 to S Ibs.) Medium 17-20 325°F 160°F
Well 20-24 525°F 170°F
Seafood Fish,whole 15to S Ibs.) 30-40 total 400°F
LobsterTails 16 to 8 oz. each) 20-25 total 3SO°F
Poultry WholeChicken121/2 t o 31/2Ibs.) 24-26 3SO°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 S Ibs.) 24-26 325°F 180°-185°F
Turkeg,whole*
Unstuffed(10to 16 Ibs.) 8-11 525°F 180°-185°F
Unstuffed118 to 24 Ibs.) 7-10 525°F 180°-185°F
Turkeg Breast14 to 6 Ibs.) 16-19 325°F 170°F
* Stuffed birds generalfg require 50-45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drging of skin.
The U.S.Department of Agriculture sags "Rare beef is popular, but gou should know that cooking it to onl_1140°F
means some food poisoning organisms mag survive." (Source:Safe Food Book. Your Kitchen Guide. USDARev.
June 1985.)
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