Convection Roasting Guide - GE 164D4290P075-1 Owner's Manual

Using the convection oven.

Convection Roasting Guide

Meats
Beef Rib (3 to 5 lbs.)
Boneless Rib, Top Sirloin
Beef Tenderloin
Pot Roast (2
Pork Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Pork Chops (
Ham Canned (3 lbs. fully cooked)
Butt (5 lbs. fully cooked)
Shank (5 lbs. fully cooked)
Lamb Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Seafood Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry Whole Chicken (2
Cornish Hens Unstuffed (1 to 1
Cornish Hens Stuffed (1 to 1
Duckling (4 to 5 lbs.)
Turkey, whole
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-
browning and drying of skin.
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140 F. means
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
22
Medium
Medium
Medium
1 ⁄ to 3 lbs.) chuck, rump
2
1 ⁄ to 1 thick) 2 chops
2
4 chops
6 chops
Medium
Medium
1 ⁄ to 3 1 ⁄ lbs.)
2 2
1 ⁄ lbs.)
2
1 ⁄ lbs.)
2
*
Minutes/Lb.
†
Rare 20–24
24–28
Well 28–32
†
Rare 20–24
24–28
Well 28–32
†
Rare 10–14
14–18
35–45
23–27
23–27
30–35 total
35–40 total
40–45 total
14–18
14–18
14–18
17–20
Well 20–24
17–20
Well 20–24
30–40 total
20–25 total
24–26
50–55 total
55–60 total
24–26
8–11
7–10
16–19
Oven Temp. Internal Temp.
325 F. 140 F.
325 F. 160 F.
325 F. 170 F.
325 F. 140 F.
325 F. 160 F.
325 F. 170 F.
325 F. 140 F.
325 F. 160 F.
300 F. 170 F.
325 F. 170 F.
325 F. 170 F.
325 F. 170 F.
325 F. 170 F.
325 F. 170 F.
325 F. 140 F.
325 F. 140 F.
325 F. 140 F.
325 F. 160 F.
325 F. 170 F.
325 F. 160 F.
325 F. 170 F.
400 F.
350 F.
350 F. 180 –185 F.
350 F. 180 –185 F.
350 F. 180 –185 F.
325 F. 180 –185 F.
325 F. 180 –185 F.
325 F. 180 –185 F.
325 F. 170 F.