GE ZET1R, ZET2R Convection roasting guide, Convection Roasting, Meats Minutes/Lb, Internal Temp

Convection roasting guide

			Convection Roasting
					Wall Oven
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.)			14–18		325°F	140°F
	(fully cooked)
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 over-browning 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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