Convection Roasting Guide - GE 164D3333P033 Owner's Manual

Convection roasting guide

Meats
Beef Rib, Boneless Rib,
Top Sirloin
(3 to 5 lbs.)
Beef Tenderloin
Pot Roast
Chuck, Rump
(2 1 ⁄ to 3 lbs.)
2
Pork Bone-in, Boneless
(3 to 5 lbs.)
Chops
(1/2 to
1 thick)
Ham Canned, Butt,
Shank (3 to 5 lbs.
fully cooked)
Lamb Bone-in, Boneless
(3 to 5 lbs.)
Seafood Fish, whole
(3 to 5 lbs.)
Lobster Tails
(6 to 8 oz. each)
Poultry Whole Chicken
(2 1 ⁄ to 3
2
Cornish Hens
Unstuffed (1 to 1
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.)
30
Rare
Medium
Well
Rare
Medium
2 chops
4 chops
6 chops
Medium
Well
1 ⁄ lbs.)
2
1 ⁄ lbs.)
2
1 ⁄ lbs.)
2
*
8–11
7–10
16–19
Minutes/Lb. Oven Temp.
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.
30–35 total 325°F.
35–40 total 325°F.
40–45 total 325°F.
14–18 325°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.
325°F. 180°–185°F.
325°F. 180°–185°F.
325°F. 170°F.
Internal Temp.
140°F.†
160°F.
170°F.
140°F.†
160°F.
170°F.
170°F.
170°F.
170°F.
170°F.
140°F.
160°F.
170°F.
180°–185°F.
180°–185°F.
180°–185°F.
180°–185°F.