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CM Oven Care and Use Manual
Upper/Lower Oven Operations
Page 43
Convection Roast Chart
Total Time
30 to 40 min.
35 to 45 min.
MEAT AND POULTRY – RACK OVEN PROBE DONENESS CARVING
UNCOVERED PAN LEVEL TEMPERATURE TIME TEMP TEMP
Beef:
Minutes Per lb.
Standing Rib 2 325°F (163ºC) 135°F
(57ºC) Med Rare 145ºF
(63ºC)
3 to 6 lbs. 28 to 32 140°F
(60ºC) Med 150°F
(66ºC)
6 to 9 lbs. 160°F
(71ºC) Well 170°F
(77ºC)
Boneless rib 2 325°F (163ºC) 135°F
(57ºC) Med Rare 145ºF
(63ºC)
I to 4 lbs. 30 to 33 140°F
(60ºC) Med 150°F
(66ºC)
160°F
(71ºC) Well 170°F
(77ºC)
Sirloin, boneless 2 325°F (163ºC) 135°F
(57ºC) Med Rare 145ºF
(63ºC)
Rump, eye 30 to 33 140°F
(60ºC) Med 150°F
(66ºC)
3 to 6 lbs. 160°F
(71ºC) Well 170°F
(77ºC)
Tri-Tip 2 425°F (219ºC) 135°F
(57ºC) Med Rare 145ºF
(63ºC)
Tenderloin 140°F
(60ºC) Med 150°F
(66ºC)
I-1/2 to 3 lbs 160°F
(71ºC) Well 170°F
(77ºC)
Chicken: 3 to 5 lbs.
Minutes Per lb.
Unstuffed 3 375°F (190ºC) 18 to 21 175ºF
(79ºC) Thigh 175ºF
(79ºC)
Stuffed 3 350°F (177ºC) 18 to 21
Minimum Safe Temp. for Stuffing
165°F
(74ºC)
Pieces 3 375°F (190ºC)
Total Time 165ºF
(74ºC) Breast 170ºF
(77ºC)
60 minutes 175ºF
(79ºC) Thigh 175ºF
(79ºC)
Cornish game
Total Time Breast and
hens 2 350°F (177ºC) 60 to 90 minutes 180°F
(82ºC) thigh 180°F
(82ºC)
Meatloaf
Total Time
I to 2 lbs. 2 350°F (177ºC) 60 to 75 minutes 170°F
(77ºC) Well 170ºF
(77ºC)
Lamb:
Minutes Per lb.
Leg
4 to 8 lbs. 1 325°F (163ºC) 24 to 30 135°F
(57ºC) Med Rare 145ºF
(63ºC)
Rack of Lamb
1 to 3 lbs. 1 325°F (163ºC) 30 to 35 135°F
(57ºC) Med Rare 145ºF
(63ºC)
Pork:
Minutes Per lb.
Loin
4 to 6 lbs. 2 325ºF (163ºC) 32 to 35 155°F
(68ºC) WeII 160ºF
(71ºC)
Shoulder
3 to 5 lbs. 2 325ºF (163ºC) 32 to 35 155°F
(68ºC) WeII 160ºF
(71ºC)
Turkey:
Minutes Per lb.
Whole,
8 to 15 lbs.
Unstuffed 2 325ºF (163ºC) 9 to 12 170ºF
(77ºC) Thigh 175ºF
(79ºC)
Stuffed 2 300°F (149ºC) 10 to 15
Minimum Safe Temp. for Stuffing
165°F
(74ºC)
Whole
16 to 24 lbs.
Unstuffed I 325°F (163ºC) 7 to 11 170ºF
(77ºC) Thigh 175ºF
(79ºC)
Stuffed 1 300°F (149ºC) 10 to 12
Minimum Safe Temp. for Stuffing
165°F
(74ºC)
Breast, with bone
5 to 7 lbs. 2 325°F (163ºC) 16 to 21 165ºF
(74ºC) Breast 170ºF
(77ºC)
Veal:
Minutes Per lb.
Loin (bone in)
2 to 4 lbs. 2 325°F (163ºC) 32 to 34 155°F
(68ºC) WeII 160ºF
(71ºC)