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USING YOUR CONVECTION OVEN
21
MEAT ROASTING TABLE FOR CONVECTION COOKING
MEATS Oven Temp. Time,Min./lb.
Beef
Ham
Lamb
Pork
Poultry
Seafood
Rib (2 to 4 lbs.)
Rare
Medium
Well
Boneless Rib,Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2
1
/
2
to 3 lbs.)
Chuck,Rump
Canned (3-lb.fully cooked)
Butt (5-lb.fully cooked)
Shank (5-lb.fully cooked)
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops
(
1
/
2
to 1-inch thick)
2 chops
4 chops
6 chops
Whole Chicken
(2
1
/
2
to 3
1
/
2
lbs.)
Chicken Pieces
(2
1
/
2
to 3
1
/
2
lbs.)
Cornish Hens
Unstuffed (1 to 1
1
/
2
lbs.)
Stuffed (1 to 1
1
/
2
lbs.)
Duckling (4 to 5 lbs.)
Turkey Breast
(4 to 6 lbs.)
Fish,whole
(3 to 5 lbs.)
Lobster Tails
(6 to 8-oz.each)
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
325 °F
325 °F
325 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
325 °F
325 °F
325 °F
375 °F
350 °F
375 °F
375 °F
375 °F
325 °F
400 °F
350 °F
42 to 47
47 to 52
52 to 57
50 to 55
55 to 60
60 to 65
25 to 29
29 to 33
80 to 85
20 to 25
20 to 25
17 to 20
42 to 47
47 to 52
50 to 55
55 to 60
48 to 52
56 to 61
42 to 45
45 to 48
48 to 55
25 to 35
18 to 21
10 to 15
15 to 20
19 to 21
21 to 25
13 to 18
12 to 17
NOTES:
• The roasting time in the chart above is only guidelines for your reference. You need to adjust time according to
the food condition or your preference. Check doneness at the minimum time and then adjust time.