Convection Roasting Guide - GE CGS980SEMSS - 30" Gas Range Owner's Manual & Installation Instructions

Convection Roasting Guide

Meats
Beef Rib (3 to 5 lbs.)
Boneless Rib, Top Sirloin
Beef Tenderloin
Pot Roast (2 1 ⁄ to 3 lbs.) chuck, rump
2
Pork Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Pork Chops ( 1 ⁄ to 1" thick)
2
Ham Canned (3 lbs. fully cooked)
Butt (5 lbs. fully cooked)
Shank (5 lbs. fully cooked)
Lamb Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Seafood Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry Whole Chicken (2
Cornish Hens Unstuffed (1 to 1
Cornish Hens Stuffed (1 to 1
Duckling (4 to 5 lbs.)
Turkey, whole
*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
†The U.S. Department 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 Rev. June 1985.)
†
Rare
Medium
Well
†
Rare
Medium
Well
†
Rare
Medium
2 chops
4 chops
6 chops
Medium
Well
Medium
Well
1 ⁄ to 3 1 ⁄ lbs.)
2 2
1 ⁄ lbs.)
2
1 ⁄ lbs.)
2
Minutes/Lb. Oven Temp.
20–24 325°F
24–28 325°F
28–32 325°F
20–24 325°F
24–28 325°F
28–32 325°F
10–14 325°F
14–18 325°F
35–45 300°F
23–27 325°F
23–27 325°F
30–35 total 325°F
35–40 total 325°F
40–45 total 325°F
14–18 325°F
14–18 325°F
14–18 325°F
17–20 325°F
20–24 325°F
17–20 325°F
20–24 325°F
30–40 total 400°F
20–25 total 350°F
24–26 350°F
50–55 total 350°F
55–60 total 350°F
24–26 325°F
8–11 325°F
7–10 325°F
16–19 325°F
Internal Temp.
140°F
160°F
170°F
140°F
160°F
170°F
140°F
160°F
170°F
170°F
170°F
170°F
170°F
170°F
140°F
140°F
140°F
160°F
170°F
160°F
170°F
180°–185°F
180°–185°F
180°–185°F
180°–185°F
180°–185°F
180°–185°F
170°F