GE CGS980 Owner's Manual & Installation Instructions page 22

Usingthe convectionoven.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib(3 to 5 Ibs.) Rare t 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BonelessRib,TopSirloin Rare t 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BeefTenderloin Rare t 10-14 325°F 140°F
Medium 14-18 325°F 160°F
PotRoast(2½ to 3 Ibs.)chuck,rump 35-45 3OO°F 170°F
Pork Bone-in(3 to 5 Ibs.) 23-27 325°F 170°F
Boneless (3 to 5 Ibs.) 23-27 325°F 170°F
PorkChops(½to 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(3 Ibs.fully cooked) 14-18 325°F 140°F
Butt (5 Ibs.fully cooked) 14-18 325°F 140°F
Shank(5 Ibs.fully cooked) 14-18 325°F 140°F
Lamb Bone-in(3 to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Boneless (3 to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish,whole (3 to 5 Ibs.) 30-40 total 4OO°F
LobsterTails(6 to 8 oz.each) 20-25 total 350°F
Poultry Whole Chicken (2½ to 31_Ibs.) 24-26 350°F 180°-185°F
CornishHensUnstuffed(1 to 1½ Ibs.) 50-55 total 350°F 180°-185°F
CornishHensStuffed(1to 1½ Ibs.) 55-60 total 350°F 180°-185°F
Duckling(4to 5 Ibs.) 24-26 325°F 180°-185°F
Turkey, w hole*
Unstuffed(10to 16 Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18to 24 Ibs.) 7-10 325°F 180°-185°F
TurkeyBreast(4to 6 Ibs.) 16-19 325°F 170°F
_ St_![fi,d binls g'ener_d/_' require 30-45 minute,_ additional roasti_" time. Shield I_:s and breast with f_il to pn,vent
over!)rowni_" and (h)'ing" (_/ skin.
i- The [ZS. D@_lH me_t _!/Ag'_'ieullme s_l)'s 'Wm_e beq/ i,spo/mlm , but you should know th_lt eookhl_" it to only' 140° F me,ms
some f)od poisoni_" o_'_ni,sms m_y smvive." (Source: S_/i, Food Book. )+)ur Kitehen Cuide. USI)A Ib,v. June 1985.)
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