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23
Consumer Support
Operating Instructions
Safety Instructions
Installation
Instructions
Troubleshooting Tips
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp.
Internal Temp.
Beef Rib (3 to 5 lbs.) Rare† 20–24 325°F 140°F
Medium 24–28 325°F
160°F
Well 28–32
325°F 170°F
Boneless Rib, Top Sirloin
Rare† 20–24 325°F 140°F
Medium 24–28 325°F
160°F
Well 28–32 325°F 170°F
Beef Tenderloin Rare† 10–14 325°F 140°F
Medium 14–18 325°F 160°F
Pot Roast (2
1
/2 to 3 lbs.) chuck, rump
35–45 300°F 170°F
Pork Bone-in (3 to 5 lbs.) 23–27 325°F 170°F
Boneless (3 to 5 lbs.) 23–27 325°F 170°F
Pork Chops (
1
/2 to 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 lbs. fully cooked) 14–18 325°F 140°F
Butt (5 lbs. fully cooked) 14–18 325°F 140°F
Shank (5 lbs. fully cooked) 14–18 325°F 140°F
Lamb Bone-in (3 to 5 lbs.) Medium 17–20 325°F 160°F
Well 20–24 325°F 170°F
Boneless (3 to 5 lbs.) Medium 17–20 325°F 160°F
Well 20–24 325°F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400°F
Lobster Tails (6 to 8 oz. each) 20–25 total 350°F
Poultry Whole Chicken (2
1
/2 to 3
1
/2 lbs.) 24–26 350°F 180°–185°F
Cornish Hens Unstuffed (1 to 1
1
/2 lbs.) 50–55 total 350°F 180°–185°F
Cornish Hens Stuffed (1 to 1
1
/2 lbs.) 55–60 total 350°F
180°–185°F
Duckling (4 to 5 lbs.) 24–26 325°F 180°–185°F
Turkey, whole*
Unstuffed (10 to 16 lbs.) 8–11 325°F
180°–185°F
Unstuffed (18 to 24 lbs.) 7–10 325°F 180°–185°F
Turkey Breast (4 to 6 lbs.) 16–19 325°F 170°F
*
Stuffed birds generally require 30–45 minutes additional roasting tim
e. Shie
ld legs an
d breast with foil to prevent
overbrowning 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.)
ge.com
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