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17
Using the Oven
FOOD WEIGHT TEMP
TIME
(MIN/LB)
INTERNAL
TEMP
BEEF
Rib Roast
Rare
Medium
Well Cone
4-6 lbs
4-6 lbs
4-6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
23
25
30
140˚ F (60.0˚ C)
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
Rump Roast
Medium
Well Done
4-6 lbs
4-6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
20
24
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
Top Roast
Medium
Well Done
3-4 lbs
3-4 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
30
35
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
LAMB
Lamb Leg 3-5 lbs
325˚ F (162.8˚ C)
30
180˚ F (82.2˚ C)
PORK
Pork Loin 3-5 lbs
325˚ F (162.8˚ C)
30
180˚ F (82.2˚ C)
Pork Chop - 1” thick 1-1/4 lbs
325˚ F (162.8˚ C)
45 - 50 total time N/A
Ham, fully cooked 5 lbs
325˚ F (162.8˚ C)
15
140˚ F (60.0˚ C)
POULTRY
Chicken, Whole 3-4 lbs
350˚ F (176.7˚ C)
25
180˚ F (82.2˚ C)
Turkey, unstu ed 12-16 lbs
325˚ F (162.8˚ C)
11
180˚ F (82.2˚ C)
Turkey, unstu ed 20-24 lbs
325˚ F (162.8˚ C)
11
180˚ F (82.2˚ C)
Turkey, stu ed 12-16 lbs
325˚ F (162.8˚ C)
9-10
180˚ F (82.2˚ C)
Turkey, stu ed 20-24 lbs
325˚ F (162.8˚ C)
9-10
180˚ F (82.2˚ C)
Turkey Breast 4-6 lbs
325˚ F (162.8˚ C)
20
180˚ F (82.2˚ C)
CONVECTION ROAST CHART
Note: The above information is given as a guide only.
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