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Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
B
eef Rib (3 to 5 lbs.)
Rar
e
†
2
0–24
325
°F
140
°F
M
edium
24–28
325
°
F
160
°
F
W
ell
28–32
3
25°F
1
70°F
Boneless Rib, T
op Sirloin
Rar
e
†
20–24
325
°F
140°F
Medium
24–28
325
°F 160°F
W
ell
28–32 325°F 170°F
Beef Tenderloin Rare
†
10–14 325°F 140°F
Medium 14–18 325°F 160°F
Pot Roast (2
1
⁄2 to 3 lbs.) chuck, rump 35–45 300°F 170°F
Pork Bone-in (3 to 5 lbs.)
23–27 325°F 170°F
Boneless (3 to 5 lbs.) 23–27 325°F 170°F
Pork Chops (
1
⁄2 to 1″ thick) 2 chops 30–35 total 325°F 170°F
4 chops 35–40 total 325°F 170°F
6 chops 40–45 total 325°F 170°F
Ham Canned (3 lbs. fully cooked) 14–18 325°F 140°F
Butt (5 lbs. fully cooked) 14–18 325°F 140°F
Shank (5 lbs. fully cooked) 14–18
325
°F
140
°F
Lamb Bone-in (3 to 5 lbs.) Medium
17–20 325
°F
160°F
Well
20–24 325
°F
170°F
Boneless (3 to 5 lbs.) Medium
17–20 325
°F
160°F
Well
20–24 325
°F
170°F
Seafood Fish, whole (3 to 5 lbs.) 30–40 total
400°F
Lobster Tails (6 to 8 oz. each)
20–25 total 350
°F
Poultry Whole Chicken (2
1
⁄2
to 3
1
⁄2
lbs.) 24–26
350°F
180°
–185°F
Cornish Hens Unstuf
fed (1 to 1
1
⁄2
lbs.) 50–55 total
350°F
180°
–185°F
Cornish Hens Stuf
fed (1 to 1
1
⁄2
lbs.) 55–60 total
350°F
180°
–185°F
Duckling (4 to 5 lbs.) 24–26
325°F
180
°–185°F
Turkey
, whole
*
Unstuffed (10 to 16 lbs.)
8–11 325
°F
180°–185
°F
Unstuffed (18 to 24 lbs.) 7–10 325°F 180°–185°F
Turkey Breast (4 to 6 lbs.) 16–19 325°F 170°F
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Using the convection oven.
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