GE JGB928 Owner's Manual & Installation Instructions page 20

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Usingthe convectionoven.(on
some models)
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 14O°F
Medium 14-18 325°F 160°F
PotRoast(2V_ to 3 Ibs.)chuck,rump 35-45 3OO°F 170°F
Pork Bone-in(3to 5 Ibs.) 23-27 325°F 170°F
Boneless (3 to 5 Ibs.) 23-27 325°F 170°F
PorkChops(½to 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 14O°F
Shank(5 Ibs.fully cooked) 14-18 325°F 14O°F
Lamb Bone-in(3to 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 4OO°F
Lobster Tails(6 to 8 oz. each) 20-25 total 350°F
Poultry Whole Chicken (2VJto 3VJIbs.) 24-26 350°F 180°-185°F
Cornish HensUnstuffed(1to 1½ Ibs.) 50-55 total 350°F 180°-185°F
Cornish HensStuffed(1to 1_ 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(10 to 16 Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18 to 24 Ibs.) 7-10 325°F 180°-185°F
TurkeyBreast(4to 6 Ibs.) 16-19 325°F 17O°F
_ Sh([/i_d birds g'ener_d(_' requh-e 30-45 minute,_ additional roasting time. Shield k%_ and breast with jbil to pn,vent
overh_w_mi_t_" _nd d_)'ing" _/ skin.
}-The _ 'IS. D_JmHment _!/iAg'_'icultm'e s_3's 'Wm'e be( i,spo/)u/m, hut you should know Ik_t cooki_l_" it to on(_' 140° F me_ns
somej_od /)oi,soni_" o_wni,sms m_t)' sm_,ive. "(Source: Sq/i_ Food Book. )+mr Kia_hen Gui&. L',ST)A I¢_v. June l 9S5.)
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