GE JGBP86 Owner's Manual & Installation Instructions page 23

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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/z 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 (3 to 5 Ibs.) 23-27 325°F 170°F
PorkChops(TJ 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 (3 to 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 (27zto 37_Ibs.) 24-26 350°F 180°-185°F
Cornish HensUnstuffed(1 to 17_Ibs.) 50-55 total 350°F 180°-185°F
Cornish HensStuffed(1to 172Ibs.) 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,([/i,d birds g_,nerM(_' n,quin, 30-45 minute,_ g_ddition_d ro_sting time. Shield k,¢'s m_d bre_st with jbil to prevent
ov(,r!)rowning" (md (h3'ing" (_/ skin.
}-The _Z S. D_J)m lment (_/Ag'_'i_ultme s_13,s'W,'n-e be(,/ i,spo/)u/m, but you should know their cookhl_" it to on(_' 140° F memzs
somejbod poi,soni_" o_'m_i,sms m_ 3, sm_,ive. "(Source: ,S'_{/i, F ood Book. )+)ur Kitchen Guide. L'SI)A I¢_,v.June 1985.)
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