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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 (212 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 (12 to 1thick)

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 (212 to 3 12 lbs.)

 

24–26

350°F

180°–185°F

 

Cornish Hens Unstuffed (1 to 112 lbs.)

 

50–55 total

350°F

180°–185°F

 

Cornish Hens Stuffed (1 to 112 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 JGB918, JGBP88 manual Convection Roasting Guide, Meats

JGB918, JGBP88 specifications

The GE JGBP88 and JGB918 are notable models in the realm of gas ranges, designed to meet the culinary needs of modern home cooks. Both appliances offer a wealth of features and cutting-edge technologies, enhancing cooking efficiency and convenience in the kitchen.

The GE JGBP88 is a freestanding gas range that stands out for its stylish appearance and practical design. One of its main features is the sealed burners, which ensure even heat distribution and make cleaning effortless, as spills won't flow underneath the burners. This model typically offers a powerful 18,000 BTU burner, ideal for rapid boiling and searing, along with multiple simmer burners that provide precision control for delicate sauces or melting chocolate.

Another significant characteristic of the JGBP88 is its spacious oven capacity, often reaching around 5.0 cubic feet. It includes features like a self-cleaning option, which helps maintain the oven's interior with minimal effort. The oven also incorporates an interior oven light, allowing users to monitor cooking progress without opening the door and losing heat.

The GE JGB918 builds upon this foundational set of features while incorporating advanced technology. It frequently includes a convection oven option, which promotes even cooking results by circulating hot air throughout the oven. This feature is particularly advantageous for baking and roasting, as it can significantly reduce cooking times and enhance the quality of baked goods.

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Overall, the GE JGBP88 and JGB918 gas ranges represent a fusion of innovative technology, practical features, and stylish design, making them essential appliances for any home chef looking to elevate their cooking experience.