GE Profile J2B918 Installation & Owner's Instructions

Also see for Profile J2B918: Dimensions and installation information Installation & owner's instructions Installation & owner's instructions Installation and owner's manual

Operating Instructions Safety InstructionsInstallation InstructionsTroubleshooting TipsConsumer Support22Using the convection oven.Meats Minutes/Lb. Oven Temp. Internal Temp.Beef Rib (3 to 5 lbs.) Rare† 20–24 300°F 140°FMedium 24–28 300°F 160°FWell 28–32 300°F 170°FBoneless Rib, Top Sirloin Rare† 20–24 300°F 140°FMedium 24–28 300°F 160°FWell 28–32 300°F 170°FBeef Tenderloin Rare† 10–14 300°F 140°FMedium 14–18 300°F 160°FPot Roast (21⁄2 to 3 lbs.) chuck, rump 35–45 275°F 170°FPork Bone-in (3 to 5 lbs.) 23–27 300°F 170°FBoneless (3 to 5 lbs.) 23–27 300°F 170°FPork Chops (1⁄2 to 1″ thick) 2 chops 30–35 total 300°F 170°F4 chops 35–40 total 300°F 170°F6 chops 40–45 total 300°F 170°FHam Canned (3 lbs. fully cooked) 14–18 300°F 140°FButt (5 lbs. fully cooked) 14–18 300°F 140°FShank (5 lbs. fully cooked) 14–18 300°F 140°FLamb Bone-in (3 to 5 lbs.) Medium 17–20 300°F 160°FWell 20–24 300°F 170°FBoneless (3 to 5 lbs.) Medium 17–20 300°F 160°FWell 20–24 300°F 170°FSeafood Fish, whole (3 to 5 lbs.) 30–40 total 375°FLobster Tails (6 to 8 oz. each) 20–25 total 325°FPoultry Whole Chicken (21⁄2 to 3 1⁄2 lbs.) 24–26 325°F 180°–185°FCornish Hens Unstuffed (1 to 11⁄2 lbs.) 50–55 total 325°F 180°–185°FCornish Hens Stuffed (1 to 11⁄2 lbs.) 55–60 total 325°F 180°–185°FDuckling (4 to 5 lbs.) 24–26 300°F 180°–185°FTurkey, whole*Unstuffed (10 to 16 lbs.) 8–11 300°F 180°–185°FUnstuffed (18 to 24 lbs.) 7–10 300°F 180°–185°FTurkey Breast (4 to 6 lbs.) 16–19 300°F 170°FConvection Roasting Guide—Suggested Settings* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to preventoverbrowning and drying of skin.† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it toonly 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide,USDA Rev. June 1985.)