Roasting Guide - GE Profile J2B918 Installation & Owner's Instructions

Using the convection oven.
22
Convection Roasting Guide—Suggested Settings
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 ⁄ to 3
1
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.)
Minutes/Lb.
Rare †
20–24
Medium 24–28
Well 28–32
Rare †
20–24
Medium 24–28
Well 28–32
Rare †
10–14
Medium 14–18
35–45
23–27
23–27
2 chops 30–35 total
4 chops 35–40 total
6 chops 40–45 total
14–18
14–18
14–18
Medium 17–20
Well 20–24
Medium 17–20
Well 20–24
30–40 total
20–25 total
⁄ lbs.) 24–26
1
2
1 ⁄ lbs.) 50–55 total
2
1 ⁄ lbs.) 55–60 total
2
24–26
8–11
7–10
16–19
Oven Temp. Internal Temp.
300°F 140°F
300°F 160°F
300°F 170°F
300°F 140°F
300°F 160°F
300°F 170°F
300°F 140°F
300°F 160°F
275°F 170°F
300°F 170°F
300°F 170°F
300°F 170°F
300°F 170°F
300°F 170°F
300°F 140°F
300°F 140°F
300°F 140°F
300°F 160°F
300°F 170°F
300°F 160°F
300°F 170°F
375°F
325°F
325°F 180°–185°F
325°F 180°–185°F
325°F 180°–185°F
300°F 180°–185°F
300°F 180°–185°F
300°F 180°–185°F
300°F 170°F