Roasting Guide - GE C2S980 Owner's Manual And Installation Instructions

Usingthe convection o ven.
Convection Roasting Guide--Suggested Settings
I
Meats Minutes/Lb. Oven Temp. InternaJ Temp. I
Beef Rib(3 to 5 Ibs.) Raret 20_4 300°F 140'_F
MediLhm 24_8 300°F 160°F
Well 28_2 3OO°F 170°F
BonelessRib,TopSirloin Rarer 20_4 3OO°F 140°F
Medium 24_8 300°F 160°F
Well 28_2 300°F 170°F
BeefTenderloin Rarer 10 14 300°F 140°F
Medium 14 18 300°F 160°F
PotRoast
(21/z
to 3 Ibs.)chuck, rump 3545 275°F 170°F
Pork Bone-in(3 to 5 Ibs.) 23_7 300°F 170°F
Boneless(3 to 5 Ibs.) 23_7 300°F 170°F
PorkChops(I/zto 1" thick) 2 chops 30_5 total 30O°F 170°F
4 chops 35_40total 3OO°F 170°F
6 chops 40_45total 30O°F 170°F
Ham Canned (3 Ibs. fully cooked) 14 18 300°F 140°F
Butt (5 Ibs. fully cooked) 14 18 3OO°F 140°F
Shank(5 Ibs. fully cooked) 14 18 300°F 140°F
Lamb Bone-in(3 to 5 Ibs.) Medium 17_0 300°F 160°F
Well 20_4 3OO°F 170°F
Boneless(3 to 5 Ibs.) Medium 17_0 300°F 160°F
Well 20_4 300°F 170°F
Seafood Fish,whole (3 to 5 Ibs.) 30_40total 375°F
LobsterTails(6 to 8 oz.each) 20_5 total 325°F
Poultry Whole Chicken(2Yzto 31/z Ibs.) 24_6 325°F 180 ° 185°F
CornishHensUnstuffed (1 to lYz Ibs.) 50%5 total 325°F 180 ° 185°F
CornisllHensStuffed (1 to 11/z Ibs.) 55-60 total 325°F 180 ° 185°F
Duckling(4 to 5 Ibs.) 24_6 300°F 180 ° 185°F
Turkey, w hole*
Unstuffed(10 to 16 Ibs.) 8 11 300°F 180 ° 185°F
Unstuffed(18 to 24 ibs.) 7 10 300°F 180" 185F
TurkeyBreast (4 to 6 Ibs.) 16 19 300°F 170°F
Stuffed birds generafly require 30 45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
t The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to
only 140°Fmeans some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide,
USDA Rev.June 1985.)
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