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36_ operating the oven
Recommended convection roasting guide (FX710BGS /
FX510BGS)
The size, weight, thickness, roasting temperature setting, and your preference of
doneness will aect the roasting time.
The following guide is based on foods starting at refrigerator temperature.
Food
Minutes
Per Pound
Oven
Temperature
Internal
Temperature
Beef
Rib Roast
(3 to 5 lb)
Medium 28–33
350 °F
(177 °C)
160 °F
(71 °C)
Well Done 30–38
350 °F
(177 °C)
170 °F
(77 °C)
Tenderloin
Roast
(2 to 3 lb)
Medium 35–45
350 °F
(177 °C)
160 °F
(71 °C)
Well Done 45–55
350 °F
(177 °C)
170 °F
(77 °C)
Pork
Roast
(Bone-in or Boneless)
(3 to 5 lb)
22–28
350 °F
(177 °C)
170 °F
(77 °C)
Chops
(0.5- to 1-in
thick)
2 chops 30–40 total
350 °F
(177 °C)
170 °F
(77 °C)
4 chops 40–50 total
350 °F
(177 °C)
170 °F
(77 °C)
6 chops 45–55 total
350 °F
(177 °C)
170 °F
(77 °C)
Poultry
Chicken, Whole
(2.5 to 3.5 lb)
26–30
375 °F
(191 °C)
180 °F
(82 °C)
Turkey, Whole (Unstued *)
(10 to 16 lb)
10–16
325 °F
(163 °C)
180 °F
(82 °C)
Turkey, Whole (Unstued *)
(18 to 24 lb)
8–15
325 °F
(163 °C)
180 °F
(82 °C)
Turkey Breasts (4 to 6 lb) 18–23
325 °F
(163 °C)
170 °F
(77 °C)
Cornish Hen (1 to 1.5 lb) 50–75 total
325 °F
(163 °C)
180 °F
(82 °C)
Lamb
Half Leg
(3 to 4 lb)
Medium 25–30
325 °F
(163 °C)
160 °F
(71 °C)
Well Done 30–35
325 °F
(163 °C)
170 °F
(77 °C)
Whole Leg
(6 to 7 lb)
Medium 25–30
325 °F
(163 °C)
160 °F
(71 °C)
Well Done 30–35
325 °F
(163 °C)
170 °F
(77 °C)
* Stued turkey requires additional roasting time. The minimum safe
temperature for stung in poultry is 165 °F (74 °C).
(IB)FX710BGS,FX510BGS,NX583G0VB_DG68-00356A-06_EN.indd 36 2013-05-07 �� 6:24:19