GE Monogram ZET2, ZET1 manual onvectlon Roasting, Convection roasting guide, Wall Ovt, n

Convection

roasting

,guide

( onvectlon Roasting

Wall Ovt, n

Meats

Minutes/Lb.

Oven Temp.

Internal Temp.

Beef

Rib,

P,oneless

Rib,

Rare

20-24

325'F

140'F}

Top

Sirloil'_

Medium

24-28

325°F

16t)' F

(3 to

5 lbs.)

x3,kql

28-32

325"F

170'F

B(*e{ _h*11(]e rl oi 1"1

RHre

10-14

325"F

140"F)

M ed iu m

14-18

325°F

16tPF

Pork

Boneqn,

Bonele,v_

(',I to

5 lbs.)

23-27

325<F

17t)"F

Chops

(1/2

to

1" thi(k)

2

chop'_

30-!35

total

325<F

17t)°F

4 chops

35-40

total

325"F

170<F

6

chops

40-45

total

325'F

17t)°F

Ham

Canine(I, Butt,

Shank

(3 to 5 lbs.)

14-18

325<F

14t)°F

(fu lly cooked)

Lamb

Boneqn,

Boneless

(3

to

5 lbs.)

Medium

17-20

325"F

16t)'F

"_\\*11

20-24

325'F

17t)°F

Seafood

Fish,

whole

(3 to

5 lbs.)

30-40

total

400"F

Lobstel

%dls

(6 to 8 oz. each)

20-25

total

350°F

Pouhry

Whole

Chicken

(2V_ to

3J/-,lbs.)

24-26

350°F

180<-185<F

Colnish

ttens

k nstufl_'(1 (1 to 1½

lb%.)

50-55

total

350°F

180'-185<F

Stuflcd

(1

to

1:/_lbs.)

55-60

total

351)°F

180<-185<F

I)uckli

ng (4 to

5 lbs.)

24-26

325°F

180<-185<F

Tu lkey,

whole*

[ nst t/f{_*(/(10

to

16 11)'<)

8-11

325/T

180°-185°F

L nstuflbd

(18

to

24

lbs.)

7-10

325°F

180<>-185<>F

Tulke_

Breast

(4 to 6 ll)s.)

16-1{)

325<>F

17t)°F

24