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CONVECTION ROASTING GUIDE
Meats Minutes/Lb. Oven Temperature (°F.) Internal Temperature (°F.)
Beef Rib, Boneless Rib, Rare 20–24 325° 140°†
Top Sirloin (3 to 5 lbs.) Medium 24–28 325° 160°
Well 28–32 325° 170°
Beef Tenderloin Rare 10–14 325° 140°†
Medium 14–18 325° 160°
Pot Roast (2
1
⁄
2
to 3 lbs.) Chuck, Rump 35–45 300° 170°
Pork Bone-in, Boneless (3 to 5 lbs.) 23–27 325° 170°
Chops 2 chops 30–35 total 325° 170°
(1/2 to 1-inch thick) 4 chops 35–40 total 325° 170°
6 chops 40–45 total 325° 170°
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325° 140°
Lamb Bone-in, Boneless Medium 17–20 325° 160°
(3 to 5 lbs.) Well 20–24 325° 170°
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400°
Lobster Tails (6 to 8 oz. each) 20–25 total 350°
Poultry Whole Chicken 24–26 350° 180°–185°
(2
1
⁄
2
to 3
1
⁄
2
lbs.)
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.) 50–55 total 350° 180°–185°
Stuffed (1 to 1
1
⁄
2
lbs.) 55–60 total 350° 180°–185°
Duckling (4 to 5 lbs.) 24–26 325° 180°–185°
Turkey, whole* Unstuffed (10 to 16 lbs.) 8–11 325° 180°–185°
Unstuffed (18 to 24 lbs.) 7–10 325° 180°–185°
Turkey Breast (4 to 6 lbs.) 16–19 325° 170°
*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over
browning 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. Y
our Kitchen Guide. USDA Rev. June 1985.)
How to Set Your Oven for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Press the BAKE pad.
2. Press the + or – pad. The last oven set temperature
appears in the display. Continue pressing until the
desired temperature is displayed.
When the oven starts to heat, the word “ON” and
the changing temperature, starting at 100°F., will be
displayed. When the oven reaches the temperature
you set, a tone will sound.
3. Press the CLEAR/OFF pad when baking
is finished and then remove the food from
the oven.
(continued next page)
To change the oven temperature during the
BAKE cycle, press the BAKE pad and then
the + or – pad to get the new temperature.
CLEAR
OFF
BAKE
REGULAR BAKING
Do not lock the oven door with the latch
during regular baking. The latch is used for
self-cleaning only.
Your oven temperature is controlled very accurately
using an oven control system. We recommend that
you operate the oven for a number of weeks to
become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It
Yourself instructions on how to adjust the thermostat.
NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.
Convection Roasting Regular Baking
29