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22
Using the convection oven. (upper oven only)
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib (3 to 5 lbs.) Rare
†
20–24 300°F 140°F
Medium 24–28 300°F 160°F
Well 28–32 300°F 170°F
Boneless Rib, Top Sirloin Rare
†
20–24 300°F 140°F
Medium 24–28 300°F 160°F
Well 28–32 300°F 170°F
Beef Tenderloin Rare
†
10–14 300°F 140°F
Medium 14–18 300°F 160°F
Pot Roast (2
1
⁄2 to 3 lbs.) chuck, rump 35–45 275°F 170°F
Pork Bone-in (3 to 5 lbs.) 23–27 300°F 170°F
Boneless (3 to 5 lbs.) 23–27 300°F 170°F
Pork Chops (
1
⁄2 to 1″ thick) 2 chops 30–35 total 300°F 170°F
4 chops 35–40 total 300°F 170°F
6 chops 40–45 total 300°F 170°F
Ham Canned (3 lbs. fully cooked) 14–18 300°F 140°F
Butt (5 lbs. fully cooked) 14–18 300°F 140°F
Shank (5 lbs. fully cooked) 14–18 300°F 140°F
Lamb Bone-in (3 to 5 lbs.) Medium 17–20 300°F 160°F
Well 20–24 300°F 170°F
Boneless (3 to 5 lbs.) Medium 17–20 300°F 160°F
Well 20–24 300°F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 375°F
Lobster Tails (6 to 8 oz. each) 20–25 total 325°F
Poultry Whole Chicken (2
1
⁄2 to 3
1
⁄2 lbs.) 24–26 325°F 180°–185°F
Cornish Hens Unstuffed (1 to 1
1
⁄2 lbs.) 50–55 total 325°F 180°–185°F
Cornish Hens Stuffed (1 to 1
1
⁄2 lbs.) 55–60 total 325°F 180°–185°F
Duckling (4 to 5 lbs.) 24–26 300°F 180°–185°F
Turkey, whole*
Unstuffed (10 to 16 lbs.) 8–11 300°F 180°–185°F
Unstuffed (18 to 24 lbs.) 7–10 300°F 180°–185°F
Turkey Breast (4 to 6 lbs.) 16–19 300°F 170°F
Convection Roasting Guide—Suggested Settings
*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.)