GE JBP90 Owner's Manual page 22

Usingthe convectionoven.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib(3 to 5 Ibs.) Rare t 20-24 325% 140°F.
Medium 24-28 325°E 160%
Well 28-32 325°E 170°E
Boneless Rib,TopSirloin Rare t 20-24 325°E 140%
Medium 24-28 325°E 160°E
Well 28-32 325°E 170°E
BeefTenderloin Rare t 10-14 325°E 140°E
Medium 14-18 325°E 160°E
PotRoast(2 _½ to 3 Ibs.)chuck,rump 35-45 300°E 170°E
Pork Bone-in(3 to 5 Ibs.) 23-27 325°E 170°E
Boneless (3 to 5 Ibs.) 23-27 325°E 170°E
PorkChops(_½ to 1_<thick) 2 chops 30-35 total 325°E 170%
4 chops 35-40 total 325°E 170°E
6 chops 40-45 total 325°E 170°E
Ham Canned(3 Ibs.fully cooked) 14-18 325°E 140°E
Butt (5 Ibs.fully cooked) 14-18 325°E 140°E
Shank(5 Ibs.fully cooked) 14-18 325°E 140°E
Lamb Bone-in(3 to 5 Ibs.) Medium 17-20 325°E 160%
Well 20-24 325°E 170°E
Boneless (3 to 5 Ibs.) Medium 17-20 325°E 160%
Well 20-24 325°E 170°E
Seafeea Fish,whole (3to 5 Ibs.) 30-40 total 400°E
LobsterTails(6 to 8 oz.each) 20-25 total 350°E
Pealt_/ WholeChicken(2 1½ to 3 1½ Ibs.) 24-26 350°E 180°-185°E
CornishHensUnstuffed(1 to 1_½ Ibs.) 50-55 total 350% 180°-185°E
CornishHensStuffed(1 to 1_½ Ibs.) 55-60 total 350°E 180°-185°E
Duckling(4 to 5 Ibs.) 24-26 325°E 180°-185°E
Turkey, w hole*
Unstuffed(10to 16 Ibs.) 8-11 325°E 180°-185°E
Unstuffed(18to 24 Ibs.) 7-10 325°E 180°-185°E
TurkeyBreast(4 to 6 Ibs.) 16-19 325°E 170°E
'_ St*{[/i'd birds g'enerM(_' require 30-45 minute,_ additional roasting" time. Sltield I_,_:_ and bn,ast with jifil to pn,vent ove_:
browning" and d_ying" (!/skin.
i- The _'IS. D_bm_ment _!/ A_'_'icu/ture s_l)'s "/_m'e be_/ i,spo/m/m, but you should know their eooki_l_" it 1o only' 140°1 _]me,ms
some f_od poi, son i_" o_'_tni,sms m_)' sm'_,ive. "(,S_mree: Sa/i_ Food Book. )+mr Kitchen Cuide. U,ST)A R_,. ,]u_e l 9,_'5.)
22