Convection Roasting Guide - GE JB940 Owner's Manual

Using the convectionoven.
Convection Roasting Guide
Meats
Beef
Pork
Ham
Lamb
Seafood
Bib (3 te 5 Ibs.)
BonelessBib, TopSirloin
BeefTenderloin
PotRoast ( 2 V2 to 3 Ibs.)chuck, r ump
Bone-in (3to 5 Ibs.)
Boneless ( 3 to 5 Ibs.)
Pork Chops (V2 te 1" thick)
Canned (3 Ibs.fully cooked)
Butt(5 Ibs.fully cooked)
Shank [5 Ibs.fully cooked)
Bone-in (3to 5 Ibs.)
Boneless(3 to 5 Ibs.)
Rare t
Medium
Well
Raret
Medium
Well
Baret
Medium
2 chops
4 chops
6 chops
Fish,whole (3 to 5 Ibs.)
LobsterTails[Bto 8 oz. each)
Whole Chicken(2 1,4 to 3 _,4 Ibs.)
CornishHens Unstuffed(1 to 1Vz Ibs.)
CornishHens Stuffed (1 to 1V2Ibs.)
Duckling(4 to 5 Ibs.)
Turkey,whole*
Unstuffed(10 to 16 [bs.)
Unstuffed(18 to 24 Ibs.)
Turkey Breast (4 to BIbs.)
Medium
Well
Medium
Well
Internal Temp.
140oE
160OE
170OE
140°E
160OE
170OE
140BE
1BOOE
170OE
17B°E
170oE
17BOE
170°E
170BE
140OE
140BE
140°E
1BOOE
17BOE
160°E
170°E
Oven Temp.
325%
325°E
325%
325°E
325°E
325°E
325°E
325°E
300°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
325°E
400°E
350°E
350°E
350°E
350°E
325°E
Minutes]lb.
20-24
24-28
28-32
20-24
24-28
28-32
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
20-24
17-20
20-24
30-40 total
20-25 total
24-26
50-55 total
55-60 total
24-26
Poultry 180°-185° E
1BOO-185OE
180o-185OE
180o-185oE
8-11 325°E 180°-185°E
7-10 325°E 180°-185°E
16-19 325°E 170°E
* Stuffed birds generally require 30- 45 minutes additional roasting time. Shield legs and breast with foil toprevent over-
browning and drying of skin.
t The U.S. Department of Agriculture says "Rare beefispopular, but you should know that cooking it toonly 140 _F. means
somefood poisoning organisms may suTvive. "(Source:Safe Food Book. Your Kitchen Guide. USDA R ev. June 1985.)
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