Sharp JB940 - Manual (Page 22)

22
Customer Service
Troubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
Using the convection oven.
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 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.)