Filter
Top Products
26
Convection Roasting Chart
Meat Weight Oven temp Internal temp Minute per lb.
Rib eye roast 4 to 6 lbs. 350°F * 25-30
Tenderloin roast 2 to 3 lbs. 400°F * 15-25
Turkey, whole** 12 to 16 lbs. 325°F 180°F 8-10
Turkey, whole** 16 to 20 lbs. 325°F 180°F 10-15
Turkey, whole** 20 to 24 lbs. 325°F 180°F 12-16
Chicken 3 to 4 lbs. 350°F -375°F 180°F 12-16
Ham roast, fresh 4 to 6 lbs. 325°F 160°F 30-40
Shoulder blade roast 4 to 6 lbs. 325°F 160°F 20-30
Loin 3 to 4 lbs. 325°F 160°F 20-25
Pre-cooked ham 5 to 7 lbs. 325°F 160°F 30-40
* For beef: med rare 145°F, med 160°F, well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to
prevent overbrowning and drying of the skin.
Pork
Poultry
Beef
Standing rib roast 4 to 6 lbs. 350°F * 25-30
Fig. 2
Setting Oven Controls
Roasting recommendations
Fig. 1
Roasting rack instructions
When preparing meats for convection roasting, you
may use the broiler pan, insert and the roasting
rack supplied with your appliance (some models).
The broiler pan will catch grease spills and the
insert will help prevent grease splatters. The
roasting rack fits on top of the insert allowing the
heated air to circulate under the food for even
cooking and helps to increase browning on the
underside.
1. Place oven rack on bottom or next to the
bottom oven rack position.
2. Place the insert on the broiler pan.
3. Make sure the roasting rack is securely seated
on top of the insert. Do not use the broiler pan
without the insert. Do not cover the insert with
aluminum foil.
4. Position food (fat side up) on the roasting rack.
-Fig. 1-
5. Place prepared food on oven rack in the oven.
Roasting rack
Insert
Broil pan