GE Profile JGB928SELSS, Owner'S Manual & Installation Instructions

Page: 20 / 64

20
Using the convection oven.
(on some models)
Operating
Instructions
Safety
Instructions
Car
e
and
Cleaning
Installation
Instructions
Tr
oubleshooting
Tips
Consumer
S
uppor
t
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib (3 to 5 lbs.) Rare† 20–24 325
°
F 140
°
F
Medium 24–28325
°
F 160
°
F
Well 28–32 325
°
F 170
°
F
Boneless Rib, Top Sirloin Rare† 20–24 325
°
F 140
°
F
Medium 24–28325
°
F 160
°
F
Well 28–32 325
°
F 170
°
F
Beef Tenderloin Rare† 10–14 325
°
F 140
°
F
Medium 14–18325
°
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) 14–18325
°
F 140
°
F
Butt (5 lbs. fully cooked) 14–18325
°
F 140
°
F
Shank (5 lbs. fully cooked) 14–18325
°
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 18 0
°
–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 18 0
°
–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 time. Shield legs and 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.)