GE JBP77 Owner's Manual page 18

Usingthe convectionoven.
Convection Roasting Guide
Meats Minutes/Lb, Oven Temp. Internal Temp,
Beef Rib,BonelessRib, Rare 20_4 325°F 140°Ft
Top Sirloin Medium 24_8 325°F 160°F
{3 to 5 Ibs./ Well 28_2 325°F 170°F
BeefTenderloin Rare 10 14 325°F 140°Ft
Medium 14 18 325°F 160°F
Pork Boneqn,Boneless{3 to 8 Ibs.) 23_7 325°F 170°F
Chops(1/2 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, B utt, Shank(3 to 5 Ibs. fully cooked/ 14 18 325°F 140°F
Lamb Boneqn,Boneless{3 to 5 Ibs.) Medium 17_0 325°F 160°F
Well 20_4 325°F 170°F
Seafood Fish,Whole (3 to 5 Ibs./ 30 40 total 4OO°F
LobsterTails(8 to 8 oz.each) 20 25 total 350°F
Poultry Whole Chicken(2VL to 3YzIbs./ 24_6 350°F 180° 185°F
CornishHens,Unstuffed{1 to 11/z I bs.) 50 55 total 350°F 180° 185°F
Stuffed {1 to 1VzIbs./ 55 60 total 350°F 180° 185°F
Buckling(4 to 5 Ibs./ 24_6 325°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 {4 to 6 Ibs.) 18 19 325°F 17O°F
18