GE CGS980SEMSS Use and Care Manual - Page 22

Operating Instructions Safety Instructions Using the convection oven. Convection Roasting Guide Meats Beef Pork Ham Lamb Seafood Rib (3 to 5 lbs.) Boneless Rib, Top Sirloin Beef Tenderloin Pot Roast (21⁄2 to 3 lbs.) chuck, rump Bone-in (3 to 5 lbs.) Boneless (3 to 5 lbs.) Pork Chops (1⁄2 to 1″ thick) Canned (3 lbs. fully cooked) Butt (5 lbs. fully cooked) Shank (5 lbs. fully cooked) Bone-in (3 to 5 lbs.) Boneless (3 to 5 lbs.) Fish, whole (3 to 5 lbs.) Rare† Medium Well Rare† Medium Well Rare† Medium 2 chops 4 chops 6 chops Medium Well Medium Well Minutes/Lb. 20-24 24-28 28-32 20-24 24-28 28-32 10-14 14-18 35-45 23-27 23-27 30-35 total 35-40 total 40-45 total 14-18 14-18 14-18 17-20 20-24 17-20 20-24 30-40 total Oven Temp. 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 300°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 400°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 Poultry Lobster Tails (6 to 8 oz. each) Whole Chicken (21⁄2 to 31⁄2 lbs.) Cornish Hens Unstuffed (1 to 11⁄2 lbs.) Cornish Hens Stuffed (1 to 11⁄2 lbs.) 20-25 total 24-26 50-55 total 55-60 total 350°F 350°F 350°F 350°F 180°-185°F 180°-185°F 180°-185°F Duckling (4 to 5 lbs.) 24-26 325°F 180°-185°F Turkey, whole* Unstuffed (10 to 16 lbs.) Unstuffed (18 to 24 lbs.) 8-11 325°F 180°-185°F 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.) Installation Instructions Consumer Support Troubleshooting Tips 22