Meats

 

 

I Minutes/Lb. I Oven Temperature (°F.) I Internal Temperature (“F.)

 

 

 

 

 

 

 

 

 

 

Beef

Rib, Boneless Rib,

Rare

20-24

 

325°

 

140°t

 

Top Sirloin (3 to 5 lbs.) Medium

24-28

 

325°

 

160°

 

 

 

Beef Tenderloin

Well

28–32

 

325°

 

170°

 

 

 

Rare

10–14

 

325°

 

140°t

 

 

Medium

14-18

 

325°

 

160°

 

 

 

Pot Roast (2!4 to 3 lbs.) Chuck, Rump

3545

 

300°

 

170°

 

 

 

 

 

 

 

 

 

 

 

Pork

Bone-in, Boneless (3 to 5 lbs.)

23–27

 

325°

 

170°

 

 

 

Chops

2 chops

30–35 total

 

325°

 

170°

 

 

 

(1/2 to l-inch thick)

4 chops

3540 total

 

325°

 

170°

 

 

 

 

6 chops

40-45 total

 

325°

 

170°

 

 

Ham

Canned, Butt, Shank (3 to 5 lbs. fully cooked)

1418

 

325°

 

140°

 

 

 

 

 

 

 

 

 

 

 

 

Lamb

Bone-in, Boneless

Medium

17–20

 

325°

 

160°

 

 

 

(3 to 5 Ibs.)

Well

20-24

,

325°

 

170°

 

 

 

 

 

 

 

 

 

 

 

Seafood

Fish, whole (3 to 5 lbs.)

 

3040 total

 

400°

I

 

 

 

 

 

Lobster Tails (6 to 8 oz. each)

20–25 total

 

350°

 

 

 

 

Poultry

Whole Chicken

 

24-26

 

350°

 

180°–1850

 

 

(2X to 3X lbs.)

 

 

 

 

 

 

 

 

 

Cornish Hens

Unstuffed (1 to 1X Ibs.)

50–55 total

 

350°

 

180°–1850

 

Duckling (4 to 5 lbs.)

Stuffed (1 to 1 X Ibs.)

55–60 total

 

350°

 

180°-1850

 

 

 

 

24-26

 

325°

 

180°–1850

 

Turkey, whole*

Unstuffed (10 to 16 Ibs.)

8-11

 

325°

 

180°–1850

 

 

Unstuffed (18 to 24 lbs.)

7–lo

 

325°

 

180°–1850

 

Thrkey Breast (4 to 6 lbs.)

16–19

 

325°

 

170°

 

 

*Stuffed birds generally require 3045 minutes additional roasting time. Shield legs and breast with foil to prevent over browning and drying of skin.

tThe 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.)

REGULAR BAKING

Your double oven has controls for the upper oven

and the lower oven. Be sure to set the correct control. Pads on the left side of the panel are for the upper oven. Pads on the right side of the panel are for the lower oven. The TIMER ON/OFF, COOK TIME, STOP TIME, INCREASE and DECREASE pads can be used for either oven.

Your oven temperature is controlled very accurately using an oven control system. We recommend that you operate the oven for a number of weeks to become familiar with your new oven’s performance. If you think an adjustment is necessary, see the Adjust the Oven Thermostat section in this guide. It gives easy Do It Yourse~instructions on how to adjust the thermostat.

NOTE: When the oven is hot, the front of the oven gets hot too.

How to Set Your Oven for Baking

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

1.Press the BAKE pad.

2.Press the INCREASE or DECREASE pad. The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.

The oven will start automatically. The word “ON” and “100°” will be displayed. As the oven heats up, the display will show the changing temperatures. When the oven reaches the temperature you set, a tone will sound.

3.Press the CLEAWOFF pad when baking is finished and then remove the food from the oven.

NOTE: A fan may automatically turn on and off to cool internal parts. This is normal and the fan may continue to run even after the oven is turned off.

To change the oven temperature during the BAKE cycle, press the BAKE pad and then the INCREASE or DECREASE pad to get the new temperature.

(continued next page)

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GE 164D2966P030, JKP54 warranty Regular Baking, How to Set Your Oven for Baking