Publicité
Convection Roasting Guide
Meats
Beef
Rib (3 to 5 lbs.)
Boneless Rib, Top Sirloin
Beef Tenderloin
Pot Roast (2
1
⁄
to 3 lbs.) chuck, rump
2
Pork
Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Pork Chops (
1
⁄
to 1" thick)
2
Ham
Canned (3 lbs. fully cooked)
Butt (5 lbs. fully cooked)
Shank (5 lbs. fully cooked)
Lamb
Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Seafood
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry
Whole Chicken (2
Cornish Hens Unstuffed (1 to 1
Cornish Hens Stuffed (1 to 1
Duckling (4 to 5 lbs.)
Turkey, whole
*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
* 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.)
†
Rare
Medium
Well
†
Rare
Medium
Well
†
Rare
Medium
2 chops
4 chops
6 chops
Medium
Well
Medium
Well
⁄
to 3
⁄
lbs.)
1
1
2
2
⁄
lbs.)
1
2
1
⁄
lbs.)
2
www.GEAppliances.com
Minutes/Lb.
Oven Temp.
20–24
325°F
24–28
325°F
28–32
325°F
20–24
325°F
24–28
325°F
28–32
325°F
10–14
325°F
14–18
325°F
35–45
300°F
23–27
325°F
23–27
325°F
30–35 total
325°F
35–40 total
325°F
40–45 total
325°F
14–18
325°F
14–18
325°F
14–18
325°F
17–20
325°F
20–24
325°F
17–20
325°F
20–24
325°F
30–40 total
400°F
20–25 total
350°F
24–26
350°F
50–55 total
350°F
55–60 total
350°F
24–26
325°F
8–11
325°F
7–10
325°F
16–19
325°F
Internal Temp.
140°F
160°F
170°F
140°F
160°F
170°F
140°F
160°F
170°F
170°F
170°F
170°F
170°F
170°F
140°F
140°F
140°F
160°F
170°F
160°F
170°F
180°–185°F
180°–185°F
180°–185°F
180°–185°F
180°–185°F
180°–185°F
170°F
23
Publicité
