GE J2B918 Installation & Owner's Instructions page 22

Usingthe convectionoven.
Convection Roasting Guide--Suggested Settings
Meats Minutes/Lb, Oven Temp. Internal Temp.
Beef Rib13to BIhs.) Rarer 20_4 300°F 140'_F
Medium 24_8 300°F 160°F
Well 28_2 300°F 170°F
BonelessRib,TopSirloin Rarer 20_4 300°F 140°F
Medium 24_8 300°F 160°F
Well 28_2 300°F 170°F
BeefTenderloin Raret 10 14 300°F 140°F
Medium 14 18 300°F 160°F
PotRoast(2Vzto 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(_/z to 1" thick) 2 chops 30_5 total 300°F 170°F
4 chops 35_40total 300°F 170°F
6 chops 40_45total 300°F 170°F
Ham Canned (3 Ibs. fully cooked) 14 18 300°F 140°F
Butt(5 Ihs. fully cooked) 14 18 300°F 140°F
Shank(5 Ibs. fully cooked) 14 18 300°F 140°F
Lamb Bone-in(3 to BIbs.) Medium 17_0 300°F 160°F
Well 20_4 300°F 170°F
Boneless(3 to B 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(2½ to 31/z Ibs.) 24_6 32B°F 180 ° 185°F
CornishHensUnstuffed (1 to 1½ Ibs.) 50%5 total 325°F 180 ° 185°F
CoodshHensStuffed (1 to 11/z Ihs.) 55_80total 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 ° 185°F
TurkeyBreast (4 to 6 Ibs.) 16 19 300°F 170°F
Stuffed birds generally 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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