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MEAT ROASTING GUIDELINES FOR CONVECTION COOKING
Food Time, Min. / lb.
Beef
Ham
Lamb
Pork
Poultry
Seafood
Note:
Ribs (2 to 4 Ibs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
BeefTenderloin
Rare
Medium
Pot Roast(21/2to 3 Ibs.)
Chuck, Rump
Meat Loaf (2 Ibs.)
Oven Temp.
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
45 to 50
50 to 55
55 to 60
53 to 58
58 to 63
63 to 68
28 to 32
32 to 36
Canned (3-lb. fullycooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fullycooked)
Bone-in (2 to4 Ibs.)
Medium
Well
Boneless (2 to 4 Ibs.)
Medium
Well
Bone-in (2 to4 Ibs.)
Boneless (2 to 4 Ibs.)
PorkChops (1/2to 1-inchthick)
2 chops
4 chops
6 chops
Whole Chicken (21/2 to31/2Ibs.)
Chicken Pieces(21/2 to 31/2Ibs.)
Duckling(4 to 5 Ibs.)
Turkey Breast (4 to 6 Ibs.)
Fish,whole (3 to 5 Ibs.)
LobsterTails (6 to 8-oz. each)
300°F
400°F
325°F
325°F
325°F
300°F
300°F
300°F
300°F
300°F
300°F
83 to 88
65 to 75
20 to 25
20 to 25
17t020
42 to 47
47 to 52
50 to 55
55 to 60
48 to 52
56 to 61
325°F
325°F
325°F
375°F
425°F
375°F
325°F
400°F
350°F
42 to 45
45 to 48
48 to 55
25 to 35
lOto 12
19t021
21 to 25
13to 18
12to 17
• The roasting time in the chart above is only a guideline for your reference. You need to adjust time according to
the food condition or your preference. Check doneness at the minimum time.
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