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18
CONVECTION ROASTING GUIDE
Meat Minutes/Lb. Oven Temperature (°F.) Internal Temperature (°F.)
Beef Rib, Boneless Rib, Rare 20–24 325° 140°†
Top Sirloin (3 to 5 lbs.) Medium 24–28 325° 160°
Well 28–32 325° 170°
Beef Tenderloin Rare 10–14 325° 140°†
Medium 14–18 325° 160°
Pot Roast (2
1
⁄
2
to 3 lbs.) Chuck, Rump 35–45 300° 170°
Pork Bone-in, Boneless (3 to 5 lbs.) 23–27 325° 170°
Chops 2 chops 30–35 total 325° 170°
(1/2- to 1-inch thick) 4 chops 35–40 total 325° 170°
6 chops 40–45 total 325° 170°
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325° 140°
Lamb Bone-in, Boneless Medium 17–20 325° 160°
(3 to 5 lbs.) Well 20–24 325° 170°
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400°
Lobster Tails (6 to 8 oz. each) 20–25 total 350°
Poultry Whole Chicken 15–20 350° 180°–185°
(2
1
⁄
2
to 3
1
⁄
2
lbs.) (in thigh)
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.) 50–55 total 350° 180°–185°
Stuffed (1 to 1
1
⁄
2
lbs.) 55–60 total 350° 180°–185°
Duckling (4 to 5 lbs.) 24–26 325° 180°–185°
Turkey, whole* Unstuffed (10 to 16 lbs.) 8–11 325° 180°–185°
Unstuffed (18 to 24 lbs.) 7–10 325° 180°–185°
Turkey Breast (4 to 6 lbs.) 16–19 325° 170°
*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning and drying
of skin.
†The U. S. Department of Agriculture says
“Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning
organisms may survive.” (Source: Safe Food Book. Y
our Kitchen Guide. USDA Rev. June 1985.)
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