GE P2B918 Convection Roasting Guide-Suggested Settings, Installation, Instructions, Meats

Operating Instructions Safety Instructions

Installation Instructions

Consumer Support Troubleshooting Tips

Using the convection oven. (upper oven only)

Convection Roasting Guide—Suggested Settings

Meats			Minutes/Lb.	Oven Temp.	Internal Temp.
Beef	Rib (3 to 5 lbs.)	Rare†	20–24	300°F	140°F
		Medium	24–28	300°F	160°F
		Well	28–32	300°F	170°F
	Boneless Rib, Top Sirloin	Rare†	20–24	300°F	140°F
		Medium	24–28	300°F	160°F
		Well	28–32	300°F	170°F
	Beef Tenderloin	Rare†	10–14	300°F	140°F
		Medium	14–18	300°F	160°F
	Pot Roast (21⁄2 to 3 lbs.) chuck, rump		35–45	275°F	170°F
Pork	Bone-in (3 to 5 lbs.)		23–27	300°F	170°F
	Boneless (3 to 5 lbs.)		23–27	300°F	170°F
	Pork Chops (1⁄2 to 1″ thick)	2 chops	30–35 total	300°F	170°F
		4 chops	35–40 total	300°F	170°F
		6 chops	40–45 total	300°F	170°F
Ham	Canned (3 lbs. fully cooked)		14–18	300°F	140°F
	Butt (5 lbs. fully cooked)		14–18	300°F	140°F
	Shank (5 lbs. fully cooked)		14–18	300°F	140°F
Lamb	Bone-in (3 to 5 lbs.)	Medium	17–20	300°F	160°F
		Well	20–24	300°F	170°F
	Boneless (3 to 5 lbs.)	Medium	17–20	300°F	160°F
		Well	20–24	300°F	170°F
Seafood	Fish, whole (3 to 5 lbs.)		30–40 total	375°F
	Lobster Tails (6 to 8 oz. each)		20–25 total	325°F
Poultry	Whole Chicken (21⁄2 to 31⁄2 lbs.)		24–26	325°F	180°–185°F
	Cornish Hens Unstuffed (1 to 11⁄2 lbs.)		50–55 total	325°F	180°–185°F
	Cornish Hens Stuffed (1 to 11⁄2 lbs.)		55–60 total	325°F	180°–185°F
	Duckling (4 to 5 lbs.)		24–26	300°F	180°–185°F
	Turkey, whole*
	Unstuffed (10 to 16 lbs.)		8–11	300°F	180°–185°F
	Unstuffed (18 to 24 lbs.)		7–10	300°F	180°–185°F
	Turkey Breast (4 to 6 lbs.)		16–19	300°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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