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English 22
Roasting times are approximate and may vary depending on the shape of the meat.
Food
Recommended
Cooking Mode
Oven
Temperature
Rack
Position
Internal
Temperature
Doneness
Cooking Time Food Covered Stand Time
Pork
Loin Roast, 1 1/2-3 lbs. Convection Roast 350 °F 2 Medium, 160 °F 19-36 min./lb. No 10-15 min.
Loin Roast 3-6 lbs. Convection Roast 350 °F 2 Medium, 160 °F 14-23 min./lb. No 10-15 min.
Chops, 1 1/4“ thick Convection Broil 550 °F 4 Medium, 160 °F Side 1: 9-11 min.
Side 2: 8-10 min.
No none
Tenderloin, 2-3 lbs. Convection Roast 425 °F 3 Medium, 160 °F 18-28 min./lb. No 5-10 min.
Poultry
Chicken, Bone-in Breasts Convection Broil 450 °F 3 170 °F Side 1: 18-22 min.
Side 2: 17-20 min.
No none
Chicken, Whole, 3.5-8 lbs Convection Roast 375 °F 2 180 °F in thigh 13-20 min./lb. No none
Cornish Game Hens, 1-1 1/2
lbs.
Convection Roast 350 °F 2 180 °F in thigh 45-75 min. total
time
No none
Turkey, Breast, 4-8 lbs. Convection Roast 325 °F 2 170 °F 19-23 min./lb No 15-20 min. for
easy carving
Turkey, Unstuffed, 12-19 lbs. Convection Roast 325 °F 1 180 °F in thigh 9-14 min./lb. foil to prevent
overbrowning
15-20 min. for
easy carving
Turkey, Unstuffed, 20-25 lbs. Convection Roast 325 °F 1 180 °F in thigh 6-12 min./lb. foil to prevent
overbrowning
15-20 min. for
easy carving
Cut here
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