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Convection Roast Chart
*Roasting times are approximate and may vary depending on shape of the
meat.
**Stuffed turkey requires additional roasting time. The minimum safe tem-
perature for stuffing in poultry is 165 °F.
Food Item
Rack
Pos.
Weight
(lbs)
Oven
Temp.
Time
(min/lb)*
Internal
Temp.
Beef
Rib Eye Roast
(boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
Medium rare
Medium
Tenderloin Roast
(medium rare)
2
2
2
2
2
3.0–5.5
3.0–5.5
3.0–6.0
3.0–6.0
2.0–3.0
325
325
325
325
425
27–31
30–38
18–33
30–35
15–24
145
160
145
160
145
Pork
Loin Roast
(boneless or bone in)
Loin Roast
(boneless or bone in)
Tenderloin
2
2
2
1.5–2.9
3.0–6.0
2.0–3.0
350
350
425
19–36
14–23
18–28
160
160
160
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
2
1
1
1
2
2
3.5–8.0
12.0–15.0
16.0–20.0
21.0–25.0
4.0–8.0
1.0–1.5
375
325
325
325
325
350
13–20
10–14
9–13
6–12
19–23
45–75
(total time)
180
180
180
180
170
180
Lamb
Leg, bone-in
Medium 2 4.0–6.0 325 30–35 160