GE 164D4290P075-1 Owner's Manual

GE 164D4290P075-1 Owner's Manual Manual pdf 22 page image

22Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety InstructionsUsing the convection oven.Convection Roasting GuideMeats 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 11⁄2 lbs.) 50–55 total 350°F. 180°–185°F.Cornish Hens 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. meanssome food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)