GE JGB910 Owner's Manual page 25

Convection Roasting Guide
Meats Minutes,/I.b. OvenTemp. Internal Temp.
Beef Rib(3to 5 Ibs) Bare t 20-24 325°F. 140°F.
Medium 24-28 325°F. 160°F.
Well 28-32 325°F. 170OF.
Boneless Rib, T opSirloin Rare t 20-24 325°F. 140°F.
Medium 24-28 325°F. 160°t.
Well 28-32 325°F. 170OF.
Beef T enderloin Rare t 10-14 325°F. 140o1:.
Medium 14-18 325°F. 160°F.
PotRoast (2 ½ to3 Ibs.) c huck, rump 35-45 300°F. 170OF.
Pork Bone-in ( 3to 5 Ibs.) 23-27 325°E 170OF.
Boneless (3to 5 Ibs.) 23-27 325°F. 170°E
Pork Chops
{1/_
to1" thick) 2 chops 30-35total 325°E 170%.
4 chops 35-40total 325°F. 170°F.
6 chops 40-45total 325°E 170°F.
Ham Canned ( 3 Ibs.fullycooked) 14-18 325°F. 140°F.
Butt (5 Ibs.fullycooked) 14-18 325°F. 140OE
Shank (5 Ibs.fully cooked) 14-18 325°F. 140OF.
I.amb Bone-in ( 3 to5 Ibs.) Medium 17-20 325°F. 160OF.
Well 20-24 325°F. 170°1.
Boneless (3to 5 Ibs.) Medium 17-20 325°E 160°E
Well 20-24 325°E 170°F.
Seafood Fish, w hole{3to 5 Ibs.) 30-40total 400°E
Lobster T ails (6to 8 oz.each) 20-25total 350°E
Poultry WholeChicken (2 _ to 3 _ Ibs.) 24-26 350°E 180°-185OE
Cornish Hens Unstuffed (1 to 1Vz Ibs.) 50-55total 350°E 180°-185°E
Cornish Hens Stuffed(1to 1½Ibs.) 55-60total 350°E 1BOO-185OE
Duckling {4 to 5 Ibs.) 24-26 325°E 180o-185OE
Turkey, whole*
Unstuffed (10to 16Ibs.) 8-11 325°E 180°-185oE
Unstuffed (18to24 Ibs.) 7-10 325°F. 180°-185OF.
Turkey B reast (4to 6 Ibs.) 16-19 325%. 170°F.
* Stuffed binls generally require 30-45 minutes additional roastin time. Shield legs and breast with foil toprevent over-
browning and drying ofskin.
t The U.S. Department ofAgriculture says "Rare beefis popular, butyou should know that cookingit to only 140_F. means
somefood poisoning organisms may survive. "(Source: Safe Food Book. Your Kitchen Guide. USDA Rev.June 1985.)
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