Convection Roasting Guide - GE Caf�© CS980SNSS Installation And Owner's Instructions

Convection Roasting Guide

Meats
Beef Rib (3 to 5 lbs.)
Boneless Rib, Top Sirloin
Beef Tenderloin
Pot Roast (2 1 / to 3 lbs.) chuck, rump
2
Pork Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Pork Chops ( 1 / " to 1" thick)
2
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.)
*
†The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140
means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev.
June 1985.)
Rare†
Medium
Well
Rare†
Medium
Well
Rare†
Medium
2 chops
4 chops
6 chops
Medium
Well
Medium
Well
1 1
/ to 3 / lbs.)
2 2
1 / lbs.)
2
1 / lbs.)
2
Minutes/Lb. Oven Temp.
20–24 325 F
˚
24–28 325 F
˚
28–32 325 F
˚
20–24 325 F
˚
24–28 325 F
˚
28–32 325 F
˚
10–14 325 F
˚
14–18 325 F
˚
35–45 300 F
˚
23–27 325 F
˚
23–27 325 F
˚
30–35 total 325 F
˚
35–40 total 325 F
˚
40–45 total 325 F
˚
14–18 325 F
˚
14–18 325 F
˚
14–18 325 F
˚
17–20 325 F
˚
20–24 325 F
˚
17–20 325 F
˚
20–24 325 F
˚
30–40 total 400 F
˚
20–25 total 350 F
˚
24–26 350 F
˚
50–55 total 350 F
˚
55–60 total 350 F
˚
24–26 325 F
˚
8–11 325 F
˚
7–10 325 F
˚
16–19 325 F
˚
Internal Temp.
140 F
˚
160 F
˚
170 F
˚
140 F
˚
160 F
˚
170 F
˚
140 F
˚
160 F
˚
170 F
˚
170 F
˚
170 F
˚
170 F
˚
170 F
˚
170 F
˚
140 F
˚
140 F
˚
140 F
˚
160 F
˚
170 F
˚
160 F
˚
170 F
˚
180 –185 F
˚ ˚
180 –185 F
˚ ˚
180 –185 F
˚ ˚
180 –185 F
˚ ˚
180 –185 F
˚ ˚
180 –185 F
˚ ˚
170 F
˚
F
˚