Operating Instructions Safety Instructions

Installation Instructions

Consumer Support Troubleshooting Tips

Using the convection oven. (on some models)

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 (21/2 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 (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

 

Cornish Hens 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*

 

 

325˚F

180˚–185˚F

 

Unstuffed (10 to 16 lbs.)

 

8–11

 

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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GE JGB820, JGB295SERSS, JGB805, JGB800, JGB810 manual Operating Instructions Safety Instructions, Meats

JGB810, JGB820, JGB800, JGB805, JGB295SERSS specifications

The GE JGB295, JGB295SERSS, JGB805, JGB800, and JGB820 are notable models from General Electric’s line of home appliances, specifically designed to enhance the cooking experience in modern kitchens. Each model boasts distinct features and technologies that cater to varying culinary needs while maintaining efficiency and convenience.

The GE JGB295 is a versatile range that combines both gas cooking and electric baking functions. With its spacious oven capacity, it provides room for multitasking and preparing multiple dishes simultaneously. One of its main features is the powerful convection cooking system, which circulates heat for even cooking results, allowing food to bake uniformly.

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