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Convection Roasting (Thawed Meats Only)
Convection Internal
Oven Temperature Approximate
Approximate Temperature of Meat--End of RoastingTime
Varietyand Weight (not preheated) RoasUngTime (minutes per
Cut of Meat (pounds) °F °F pound)
BEEF
Rib Roast(cutside down) 4 to 8 _ 325° 140° (rare) 20-25
160° (medium) 25-30
Rib EyeRoast 4to 6 325° 140° (rare) 20-25
160° (medium) 25-30
Loin Tenderloin Roast 2 to 3 400° 140" (rare) 15-20
Round Eye RoundRoast 4 to 5 325° 140" (rare) 20-25
160° (medium) 25-30
Top Sirloin Roast 3 to 6 325° 140° (rare) 20-25
, 160° (medium) 25-30
Round Tip Roast 4 to 6 325° 140° (rare) 20-25
I 160° (medium) 25-30
Leg (FreshHam) 10 to 16 325° 170° 20-30
Ham, Half (Fully cooked) 5 to 7 I 325° , 140° 20-30
Ham, Half (Cook- 5 to 7 2750 160° 30-40
before-eating) i I
] 325° 140° 20-25
I I
Arm Picnic Shoulder 5 to 8 I
LAMB
Shoulder Roast,Boneless 3½to 5 J 325° 160° (medium) 30-35
170° (well) 35-40
=
Leg, Whole 5 to 7 325° ' 160° (medium) 25-30
I
170° (well) 20-35
Leg, ShankHalf 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 i 325° 170° 35-40
Shoulder, Boneless 4 to 6 32°5 ' 170° 35-40
Leg, Half, Boneless 3 to 5 325° 170° 35-40
POULTRY i
Turkey, unstuffed ' 16to 20 325= 180=-185° ' 11-13
Turkey, unstuffed 20 to 24 325° 180°-185° _ 9-11
Turkey, Whole, Bonless 4 to 6 _ 325° _ 170°-175° " 25-35
Turkey, Breast 3 to 8 , 325° 180° 25-35
Chicken, Fryer 21/2to 3½ 375° 185° 18-22
,Chicken,Roaster 4 to 6 185° 15-20
Capon, unstuffed 5 to 8 375° 180°-185° 15-20
CornishGame Hen 1to 11h 375° 180O'185° i 35-45
Duck 4 to6 350° 185° 15-20
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