Convection Roasting Guide - GE JB960 B Technical Service Manual

Using Convection Conversion
By using the Convection Conversion feature you can automatically
convert the oven temperature from regular baking to Convection
Bake temperatures.
To convert the oven temperature for convection baking,
follow the steps below.
1
Press and hold the CONVECTION BAKE pad for
4 to 5 seconds.
START
2
Using the number pads enter the temperature
recommended in the recipe.
CLEAR
OFF
3
Press the START pad.
The display shows the converted (reduced)
temperature. For example, if you entered a recipe
temperature of 350˚ F., the display will show 325˚ F.
when it is converted.
4
Press the CLEAR/OFF pad when baking is finished.
NOTE: Conversion must be set each time you want to use it. It is
not held in memory.

Convection roasting guide.

Convection Roasting Guide
Meats
Beef Rib (3 to 5 lbs.)
Boneless Rib, Top Sirloin
Beef Tenderloin
Pot Roast (2½ to 3 lbs.) chuck, rump
Pork Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Pork Chops (1/2 to 1" thick)
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 (2½ to 3½ lbs.)
Cornish Hens Unstuffed (1 to 1½ lbs.)
Cornish Hens Stuffed (1 to 1½ lbs.)
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 140˚ F. means some food poisoning organisms may survive." (Source: Safe Food Book. Your
Kitchen Guide. USDA Rev. June 1985.)
Minutes/Lb. Oven Temp. Internal Temp.
†
Rare 20–24 325˚F.
Medium 24–28 325˚F.
Well 28–32 325˚F.
†
Rare 20–24 325˚F.
Medium 24–28 325˚F.
Well 28–32 325˚F.
†
Rare 10–14 325˚F.
Medium 14–18 325˚F.
35–45 300˚F.
23–27 325˚F.
23–27 325˚F.
2 chops 30–35 total 325˚F.
4 chops 35–40 total 325˚F.
6 chops 40–45 total 325˚F.
14–18 325˚F.
14–18 325˚F.
14–18 325˚F.
Medium 17–20 325˚F.
Well 20–24 325˚F.
Medium 17–20 325˚F.
Well 20–24 325˚F.
30–40 total 400˚F.
20–25 total 350˚F.
24–26 350˚F. 180˚–185˚F.
50–55 total 350˚F. 180˚–185˚F.
55–60 total 350˚F. 180˚–185˚F.
24–26 325˚F. 180˚–185˚F.
8–11 325˚F. 180˚–185˚F.
7–10 325˚F. 180˚–185˚F.
16–19 325˚F.
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.
170˚F.