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Convection Roast Chart
*Roasting times are approximate and may vary depending on shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature
for stuffing in poultry is 165 °F.
Broil
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poul-
try and fish. It can also be used to brown breads and casseroles. Always broil with
the door closed. The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
Tips • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent sticking.
• Use the broil pan and grid included with the oven.
Food Item Rack
Pos.
Weight Oven
Temp.
Time
(min/lb)*
Internal
Temp.
Beef
Rib Eye Roast (boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
Medium rare
Medium
2
2
2
2
3.0-5.5
3.0-5.5
3.0-6.0
3.0-6.0
325
325
325
325
27-31
30-38
18-33
30-35
145
160
145
160
Pork
Tenderloin Roast
(medium rare)
Loin Roast (boneless or
bone in)
Loin Roast (boneless or
bone in)
Tenderloin
2
2
2
2
2.0-3.0
1.5-3.0
3.0-6.0
2.0-3.0
425
350
350
425
15-24
19-36
14-21
21-28
145
160
160
160
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
2
1
1
1
2
2
3.5-8.0
12-15
16-20
21-25
4.0-8.0
1.0-1.5
375
325
325
325
325
350
13-20
10-14
9-13
6-12
19-23
45-75
(total
time)
180
180
180
180
170
180
Lamb
Leg, boneless
Medium 2 4.0-6.0 325 30-35 170
w
Broil uses intense heat radiated from the upper element.