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 (212 to 312 lbs.)

 

 

24–26

350°F

180°–185°F

 

 

Cornish Hens Unstuffed (1 to 112 lbs.)

 

 

50–55 total

350°F

180°–185°F

 

 

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*

 

 

 

 

 

 

 

 

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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GE ZET1S, ZET2S, ZET2P, ZET1P owner manual Convection roasting guide, Oven Temp, Beef, Pork, Lamb, Seafood, Poultry