Roasting guide, Using the convection oven, Convection roasting guide – GE CS980 User Manual
Page 24
Convection Roasting Guide
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib (3 to 5 lbs.)
Rare
†
20–24
325
°
F
140
°
F
Medium
24–28
325
°
F
160
°
F
Well
28–32
325
°
F
170
°
F
Boneless Rib, Top Sirloin
Rare
†
20–24
325
°
F
140
°
F
Medium
24–28
325
°
F
160
°
F
Well
28–32
325
°
F
170
°
F
Beef Tenderloin
Rare
†
10–14
325
°
F
140
°
F
Medium
14–18
325
°
F
160
°
F
Pot Roast (2
1
⁄
2
to 3 lbs.) chuck, rump
35–45
300
°
F
170
°
F
Pork
Bone-in (3 to 5 lbs.)
23–27
325
°
F
170
°
F
Boneless (3 to 5 lbs.)
23–27
325
°
F
170
°
F
Pork 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 (3 lbs. fully cooked)
14–18
325
°
F
140
°
F
Butt (5 lbs. fully cooked)
14–18
325
°
F
140
°
F
Shank (5 lbs. fully cooked)
14–18
325
°
F
140
°
F
Lamb
Bone-in (3 to 5 lbs.)
Medium
17–20
325
°
F
160
°
F
Well
20–24
325
°
F
170
°
F
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 (2
1
⁄
2
to 3
1
⁄
2
lbs.)
24–26
350
°
F
180
°
–185
°
F
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.)
50–55 total
350
°
F
180
°
–185
°
F
Cornish Hens Stuffed (1 to 1
1
⁄
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
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.)
Using the convection oven.
24
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