GE 49-8779 - Manual (Page 30)

Convection roasting guide
30
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.
Pot Roast 35–45 300°F. 170°F.
Chuck, Rump
(2
1 ⁄
2
to 3 lbs.)
Pork Bone-in, Boneless 23–27 325°F. 170°F.
(3 to 5 lbs.)
Chops
2 chops 30–35 total 325°F. 170°F.
(1/2 to 4 chops 35–40 total 325°F. 170°F.
1
″
thick) 6 chops 40–45 total 325°F. 170°F.
Ham Canned, Butt, 14–18 325°F. 140°F.
Shank (3 to 5 lbs.
fully cooked)
Lamb Bone-in, Boneless Medium 17–20 325°F. 160°F.
(3 to 5 lbs.) Well 20–24 325°F. 170°F.
Seafood Fish, whole 30–40 total 400°F.
(3 to 5 lbs.)
Lobster Tails 20–25 total 350°F.
(6 to 8 oz. each)
Poultry Whole Chicken 24–26 350°F. 180°–185°F.
(2 1 ⁄
2
to 3 1 ⁄
2
lbs.)
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 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 only
140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide.
USDA Rev. June 1985.)
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