GE JBP74, Руководство пользователя

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Consumer Support
Tr
oubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
18
Using the convection oven.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20–24 325°F 140°F†
Top Sirloin Medium 24–28 325°F 160°F
(3 to 5 lbs.) Well 28–32 325°F 170°F
Beef Tenderloin Rare 10–14 325°F 140°F†
Medium 14–18 325°F 160°F
Pork Bone-In, Boneless (3 to 5 lbs.) 23–27 325°F 170°F
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, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325°F 140°F
Lamb Bone-In, 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
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 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.)