GE JB960 B Technical Service Manual

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– 11 –Convection roasting guide.*†Using Convection ConversionBy using the Convection Conversion feature you can automaticallyconvert the oven temperature from regular baking to ConvectionBake temperatures.To convert the oven temperature for convection baking,follow the steps below.Press and hold theCONVECTION BAKE pad for4 to 5 seconds.Using the number pads enter the temperaturerecommended in the recipe.Press theSTART pad.The display shows the converted (reduced)temperature. For example, if you entered a recipetemperature of 350˚ F., the display will show 325˚ F.when it is converted.Press theCLEAR/OFF pad when baking is finished.NOTE: Conversion must be set each time you want to use it. It isnot held in memory.4321Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast withfoil 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 itto 140˚ F. means some food poisoning organisms may survive." (Source: Safe Food Book. YourKitchen Guide. USDA Rev. June 1985.)STARTCLEAROFFConvection 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 (2½ 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 (2½ to 3½ lbs.) 24–26 350˚F. 180˚–185˚F.Cornish Hens Unstuffed (1 to 1½ lbs.) 50–55 total 350˚F. 180˚–185˚F.Cornish Hens Stuffed (1 to 1½ 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.