Mabe Canada JGB918 User Manual

Page 23

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23

Consumer Support

Operating Instructions

Safety Instructions

Installation Instructions

Tr

oubleshooting T

ips

Convection Roasting Guide

Meats

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 1

1

2

lbs.)

50–55 total

350

°F

180

°–185°F

Cornish Hens Stuffed (1 to 1

1

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

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.)

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