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Operating the oven _37
04 OPERATING THE OVEN
Recommended convection roasting guide
Meat Weight (lb) Oven temp. ( ˚F )
Roasting time*
(min per lb)
Internal temp. ( ˚F )
Beef
Rib Roast 4-6 325
25-28
28-32
145 (med/rare)
160 (medium)
Rib Eye Roast,
(boneless)
4-6 325
24-29
29-34
145 (med/rare)
160 (medium)
Rump, Eye, Tip
Sirloin (boneless)
3-6 325
25-30
28-35
145 (med/rare)
160 (medium)
Tenderloin Roast 2-3 325 28-38 145 (med/rare)
Pork
Loin Roast
(boneless or
bone-in)
5-8 350 15-25 170
Shoulder 3-6 350 20-30 160
Poultry
Chicken - whole 3-4 375 17-23 180
Turkey,
unstuffed**
12-15 325 12-16 180
Turkey,
unstuffed**
16-20 325 11-15 180
Turkey,
unstuffed**
21-25 325 8-12 180
Turkey Breast 3-8 325 20-25 170
Cornish Hen 1-1½ 350 45-75 (total time) 180
Lamb
Half Leg 3-4 325
25-30
30-35
160 (medium)
170 (well)
Whole Leg 6-8 325
25-30
30-35
160 (medium)
170 (well)
* Roasting times are approximate and may vary depending on the shape of the meat.
The convection roast temperature is 25˚F less than recommended on packages or
recipes. The temperature in this chart has been reduced 25˚F.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for
stuffing in poultry is 165˚F.
FTQ307NWGX_XAA DG68-00228A.indd 37 2009-06-30 1:54:50