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18
OVEN USE
REGULAR & CONVECTION ROASTING CHART
(THAWED MEATS ONLY)
CUT OF MEAT REGULAR CONVECTION
Standing Rib Roast 4 to 8 325
º
145
º
F
(med/rare)
25–35 20–30
160
º
F
(med) 30–35 25–30
Rib Eye Roast 4 to 6 350
º
145
º
F (med/rare) 25–35 20–30
160
º
F
(med) 30–35 25–30
Tenderloin Roast 2 to 3 400
º
145
º
F
(med/rare) 20–30 15–25
Fresh Ham Roast 4 to 6 325
º
170
º
F 35–45 30–40
Shoulder Blade Roast 4 to 6 325
º
160
º
F 30–40 20–30
Pork Loin (boneless) 3 to 4 325
º
160
º
F 25–30 20–25
Ham Half 5 to 7 325
º
140
º
F 25–35 N/A
(fully cooked boneless)**
Ham Half 5 to 7 325
º
160
º
F 35–45 30–40
(cook before eating)
Turkey, unstuffed*** 12 to 16 325
º
180
º
–185
º
F 18–20 12–16
16 to 20 325
º
180
º
–185
º
F 16–18 10–15
20 to 24 325
º
180
º
–185
º
F 14–16 8–10
Turkey Breast 3 to 8 325
º
170
º
F 30–40 25–35
Chicken 3 to 4 350-375
º
180–185
º
F 20–25 15–22
Leg (boneless) 2 to 3 325
º
160
º
F
(med) 35–40 20–25
170
º
F (med) 40–45 35–40
Whole Leg 5 to 7 325
º
160
º
F
(med) 30–35 25–30
170
º
F (med) 35-40 30–35
Approx.Weight
(pounds)
Oven
Temperature
(in ºF)
Internal
Temperature
(min.per lb.)
Approx.*
Roasting Time
(min.per lb.)
Approx.*
Roasting Time
* Cooking times are approximate and may vary depending on the shape of the roast.
** Add water and follow package directions. Not recommended for Convection Roasting
*** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.
The cooking time is determined by the weight of the meat and the desired doneness.
For more accurate results, use a meat thermometer. Insert it so the tip is in the center of the
thickest part of the meat, going in horizontal into the meat. It should not touch fat or bone.
Remove the roast from the oven when the thermometer registers the desired doneness. Cover
with foil,let rest for 15-20 minutes,juices will go back into the meat and slice nicely.
NOTE: For more information about food safety, call USDA’s Meat & Poultry Hotline at
1-800-368-3138. For cooking information, write to the National Cattlemen’s Beef
Association,444 North Michigan Avenue,Chicago,Illinois 60611,or call 1-800-368-3138.
Convection Roasting
Do not reduce oven temperatures. However, roasting time should be reduced by up to 25-30
percent.
Do not use a roasting pan with high sides. A two-piece broiler pan may be used if the pan is
greater than 1-1/2 inches in depth. Place V-shaped rack in the bottom of the broiler pan and
then place the food on top of the V-shaped rack or on top of the two-piece broiler pan.
Do not cover meat or use an oven cooking bag.
Since the breast meat and drumsticks on a turkey cook more quickly than the thigh areas,place
a “foil shield”over these areas after desired brownness is reached to prevent overbrowning.
LAMB POULTRY PORK , PORK, BEEF
SMOKED FRESH