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vvww.GEAppliances.com
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib(3to 5 Ibs.) Raret 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BonelessRib,TopSirloin Raret 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BeefTenderloin Raret 10-14 325°F 140°F
Medium 14-18 325°F 160°F
PotRoast(21/zto 3 Ibs.)chuck,rump 35-45 300°F 170°F
Pork Bone-in(3 to 5 Ibs.) 23-27 325°F 170°F
Boneless(3to 5 Ibs.) 23-27 325°F 170°F
PorkChops(TJto 1" thick) 2chops 30-35total 325°F 170°F
4chops 35-40total 325°F 170°F
6chops 40-45total 325°F 170°F
Ham Canned(3 Ibs.fully cooked) 14-18 325°F 140°F
Butt(5 Ibs.fully cooked) 14-18 325°F 140°F
Shank(5 Ibs.fully cooked) 14-18 325°F 140°F
Lamb Bone-in(3to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Boneless(3to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish,whole (3to 5 Ibs.) 30-40total 400°F
LobsterTails(6to 8 oz.each) 20-25total 350°F
Poultry Whole Chicken(27zto 37_Ibs.) 24-26 350°F 180°-185°F
CornishHensUnstuffed(1to 17_Ibs.) 50-55total 350°F 180°-185°F
CornishHensStuffed(1to 172Ibs.) 55-60total 350°F 180°-185°F
Duckling(4to 5 Ibs.) 24-26 325°F 180°-185°F
Turkey,whole*
Unstuffed(10to 16Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18to 24 Ibs.) 7-10 325°F 180°-185°F
TurkeyBreast(4to 6 Ibs.) 16-19 325°F 170°F
'_ St,([/i,d birds g_,nerM(_' n,quin, 30-45 minute,_ g_ddition_d ro_sting time. Shield k,¢'s m_d bre_st with jbil to prevent
ov(,r!)rowning" (md (h3'ing" (_/ skin.
}-The _ZS. D_J)m lment (_/Ag'_'i_ultme s_13,s'W,'n-e be(,/ i,spo/)u/m, but you should know their cookhl_" it to on(_' 140° F memzs
somejbod poi,soni_" o_'m_i,sms m_ 3,sm_,ive. "(Source: ,S'_{/i,Food Book. )+)ur Kitchen Guide. L'SI)A I¢_,v.June 1985.)
23
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