GE JBP84 Convection Roasting Guide, Using the convection oven, Meats, Beef, Pork, Lamb, Seafood

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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 (21⁄2 to 31⁄2 lbs.)		24–26	350°F	180°–185°F
	Cornish Hens, Unstuffed (1 to 11⁄2 lbs.)		50–55 total	350°F	180°–185°F
	Stuffed (1 to 11⁄2 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.)

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