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Convection Roasting (Thawed Meats Only)
Convection
I [ Oven
Approximete ] Temperature
"_"" Variety end Weight J (not preheated)
Cutof Meet (pounds) I F
BEEF
Rib Roast (cutside down) 4 to 8 325° 140° (rare) 20-25
I I 160° (medium) I 25-30
Rib Eye Roast 4 to 6 325° 140° (rare) J 20,-25
1 o I 160° (medium) 25-30
LoinTenderloinRoast 2 to 3 400 140° (rare) 15-20
Round EyeRoundRoast 4 to 5 325° 140° (rare) ' 20-25
: 160° (medium) 25-30
Top Sirloin Roast 3to 6 ' 325° i 140° (rare) _ 20'-25
I _ 160° (medium) 25-30
RoundTip Roast 4 to 6 325° 140° (rare) 20-25
1600(medium) 25-30
.o., .... ] ..... 1
ShoulderBladeRoast, 4to 6 325° 170° 30-40
I
Boneless
ShoulderBladeRoast 4to 6 325° 170° 25-35
LoinBladeor Sirloin Roast 3to 4 325° 170° 30-40
Leg (FreshHam) 10to 16 325° 170° 20-30
Ham, Half (Fullycooked) 5to 7 325° 140° 20-30
Ham, Half (Cook- 5 to 7 275° 160° 30-40
before-eating)
Arm Picnic Shoulder 5 to8 325° 140° 20-25
LAMB
Shoulder Roast, Boneless 31,_to 5 325° t60° (medium) 30-35
170° (well) 35-40
Leg, Whole 5 to 7 325° 160° (medium) 25-30
170° (well) 30"-35
Leg, Shank Half 3 to 4 325° 160° (medium) 25-30
'_" 170° (well) 30-35
Leg, Sirloin Half 3 to 4 325° 160° (medium) 30-35
170° (well) 35-40
VEAL
Rib Roast 3 to 5 325° 170° 35-40
Shoulder,Boneless 4 to 6 325° 170° 35-40
Leg, Half, Boneless 3to 5 325° 170° , 35-40
POULTRY =
Turkey,unstuffed 8to 12 325° 180°-185° 15-17
Turkey, unstuffed , t2 to 16 325° 180°-185° 13-15
Turkey, unstuffed ] 16to 20352 o 180°-185° i 11-13
Turkey, unstuffed 20to 24 ' 325° I 180o_185° ' 9-11
Turkey, Whole,Boneless 4to 6 350o 170°-175 ° 25-35
Turkey, Breast 3to 8 325° 180° i 25-35
Chicken,Fryer 2_,_to 31/_ 375° 185° I 18-22
Chicken, Roaster ' 4to 6 375° 185° ¢ 15-20
180- 5 15-20
Capon, unstuffed 5to 8 375° , o 18 o
CornishGame Hen 1 to 11/2375° t 180°-185° I 35-45
Duck 4to 6 350° ] 185° I 15-20
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