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OPERATING INSTRUCTIONS
Whole Chicken (2 to 3 lbs.)
Meats
Minutes/Lb. Oven Temp.
Internal Temp.
Beef
Pork
Ham
Lamb
Seafood
Poultry
140°F
160°F
170°F
140°F
160°F
170°F
140°F
160°F
170°F
170°F
170°F
170°F
170°F
170°F
140°F
140°F
140°F
160°F
170°F
160°F
170°F
180–185°F
180–185°F
180–185°F
180–185°F
180–185°F
180–185°F
170°F
Rib (3 to 5 lbs.) Rare
†
Medium
Well
Boneless Rib, Top Sirloin Rare
†
Medium
Well
Beef Tenderloin Rare
†
Medium
Pot Roast (2
1
⁄
2
1
⁄
2
1
⁄
2
to 3 lbs.) chuck, rump
Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Pork Chops (
1
⁄
2
1
⁄
2
1
⁄
2
to 1” thick)
4 chops
6 chops
Canned (3 lbs. fully cooked)
Butt (5 lbs. fully cooked)
Shank (5 lbs. fully cooked)
Bone-in (3 to 5 lbs.) Medium
Well
Boneless (3 to 5 lbs.) Medium
Well
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Cornish Hens Unstuffed (1 to 1 lbs.)
Cornish Hens Stuffed (1 to 1 lbs.)
Duckling (4 to 5 lbs.)
Turkey, whole*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
20–24
24–28
28–32
20–24
24–28
28–32
10–14
14–18
35–45
23–27
23–27
30–35 total
35–40 total
40–45 total
14–18
14–18
14–18
17–20
20–24
17–20
20–24
30–40 total
20–25 total
24–26
50–55 total
55–60 total
24–26
8–11
7–10
16–19
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
300°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
400°F
350°F
350°F
350°F
350°F
325°F
325°F
325°F
325°F
2 chops
USING THE CONVECTION OVEN (on some models)
CONVECTION ROASTNG CHART
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.
† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning
organisms may survive.” (Source: Safe F
ood Book, Your Kitchen Guide, USDA Rev. June 1985.)