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Operation - Oven
English 24
* Roasting times are approximate and may vary depending on shape of the meat.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
Table 6: Convection Roast Chart
Meats Item
Weight
(lb)
Oven Temp.*
(
o
F)
Roasting Time*
(min per lb)
Internal Temp.
(
o
F)
Beef
Rib roast
Rib eye roast (boneless)
Rump, eye, tip, sirloin (boneless)
Tenderloin roast
4-6
4-6
3-6
2-3
325
325
325
425
25-32
28-32
24-32
27-32
25-30
28-32
15-25
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
Pork
Loin roast (boneless or bone in)
Shoulder
5-8
3-6
350
350
15-25
20-30
160
160
Poultry
Chicken - whole
Turkey - unstuffed**
Turkey - unstuffed**
Turkey - unstuffed**
Turkey breast
Cornish hen
3-4
12-15
16-20
21-25
3-8
1-1 1/2
375
325
325
325
325
350
14-20
10-14
9-13
6-10
20-25
45-75 (total time)
180
180
180
180
170
180
Lamb
Half leg
Whole leg
3-4
6-8
325
325
30-35
25-30
25-30
30-35
160 (medium)
170 (well)
160 (medium)
170 (well)