GE JGB900 - Appliances 30 in. Gas Range Owner's Manual page 21

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Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib(3 to 5 Ibs.) Rare t 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
Boneless Rib,TopSirloin Rare t 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BeefTenderloin Rare t 10-14 325°F 140°F
Medium 14-18 325°F 160°F
PotRoast(21/_ to 3 Ibs.)chuck,rump 35-45 300°F 170°F
Pork Bone-in (3 to 5 Ibs.) 23-27 325°F 170°F
Boneless (3to 5 Ibs.) 23-27 325°F 170°F
PorkChops (YJ 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.fully cooked) 14-18 325°F 140°F
Lamb Bone-in (3 to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Boneless (3to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish,whole (3 to 5 Ibs.) 30-40 total 400°F
Lobster Tails(6 to 8 oz.each) 20-25 total 350°F
Poultry Whole Chicken (2_ to 3_ Ibs.) 24-26 350°F 180°-185°F
Cornish HensUnstuffed(1 to 1½ Ibs.) 50-55 total 350°F 180°-185°F
Cornish HensStuffed(1to 1V2 Ibs.) 55-60 total 350°F 180°-185°F
Duckling(4 to 5 Ibs.) 24-26 325°F 180°-185°F
Turkey, w hole*
Unstuffed(10to 16 Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18to 24 Ibs.) 7-10 325°F 180°-185°F
TurkeyBreast(4to 6 Ibs.) 16-19 325°F 170°F
'_ St_([fi,d birds g'ene_wl{_' n,quhe 30-45 minute,_ additional roasting" time. Shieh/ leg's and bn,ast with jifil to prevent
overlm>wning" and d_ying" _/ skin.
i- The _ZS. D@mlment _!/Ag'_4eulture s_13,s'Wm-e beq/ i,spo/mlm, but you should know their eooki_l_" it to on(_' 140°1; memzs
somej_od poison i_" o_'m_i,sms m_)' sm_,ive. "(Source: ,g_/i, Food Book. )+mr Kitek_,n Guide. USI)A leer. June 1985.)
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