GE ZET1R Manual Del Propietário página 21

( omection Roasting
Walt Ove*_
Convection
roastb g
_uide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20-24 325"F 140F_
"I_p Silloin Medium 24-28 325°F 160°F
(3 to 5/bs.) Well 28-32 325°F 170_F
Beet Tenderloin Rare 10-14 325F 140F_
Medium 14-18 325_F 160F
Pork B{medn, Boneless (3 m 5 Ibs,) 23-27 32/',_F ] 70°F
(hops (I/2 m /" lllil;k) 2 chops 30-35 total 325"F 170_F
4 chops 35-40 lot_l 325'1: 170°F
6 chops 40-45 total 325_F 17OF
Ham (anned, Butt, Shank (3 to 5 Ibs.) 14-18 325_F 140F
(fillly cooked )
Lamb Bonedn, Boneless (3 m 5, Ibs.) Medium 17-20 325°F l tlO°F
Will 20-24 325°F 17OF
Seafood Fish, whole (3 to 5 Ibs,) 30-40 total 400"F
[ obslll "hils (0 to 8 oz, each) 20-25 Iolal 35OF
Poultry Whole Chicken (2_A to 3½ Ibs.) 24-26 350F /80 -185 F
( orl]ish f{ens I nsluttld ([ to / _'5Ibs.) 50-55 tol_tl 350:F /811:-185 F
Slullcd (1 m 1½ ]bs) 55-61t lotal 35OF /80-/85 F
Duckling (4 to 5 Ibs.) 24-26 325<F 180<-/85<F
1"urke} whole*
IJnslultcd (101o 161bs.) 8-11 325 F /80-185F
Unsmtli:d (18 to 24 Ibs.) 7-/0 325_F /80_-/85_F
Tud<e} gleast (4 to 6 Ibs.) 16-19 327_"F 170_F
* Slu][_'d bids _'e_ze_al[a _w*ti_g'3045 IIzilz*tle_ addiliolzal _oaslil_g time Shim'hiI_g_alzd b*('a*twilh ]oil to p*_,_'/z_ ov_'*b*rmmil_g and
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