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37_ Operating the oven
Recommended convection roasting guide
Meat Weight (lb) Oven temp. (°F )
Roasting time*
(min per lb)
Internal temp. (°F )
Beef
Rib roast 4-6 350
25-28
28-32
145 (med/rare)
160 (medium)
Rib eye roast,
(boneless)
4-6 350
24-29
29-34
145 (med/rare)
160 (medium)
Rump, eye, tip
sirloin (boneless)
3-6 350
25-30
28-35
145 (med/rare)
160 (medium)
Tenderloin roast 2-3 350 28-38 145 (med/rare)
Pork
Loin roast
(boneless or
bone-in)
5-8 375 15-25 170
Shoulder 3-6 375 20-30 160
Poultry
Chicken - whole 3-4 400 17-23 180
Turkey,
unstued**
12-15 350 12-16 180
Turkey,
unstued**
16-20 350 11-15 180
Turkey,
unstued**
21-25 350 8-12 180
Turkey breast 3-8 350 20-25 170
Cornish hen 1-1½ 375 45-75 (total time) 180
Lamb
Half leg 3-4 350
25-30
30-35
160 (medium)
170 (well)
Whole leg 6-8 350
25-30
30-35
160 (medium)
170 (well)
* Roasting times are approximate and may vary depending on the shape of the meat.
** A stued turkey requires additional roasting time. The minimum safe temperature for
stung in poultry is 165 °F.
NE595R1ABSR_AA_DG68-00432A-04_EN.indd 37 02/01/2014 13:01:51
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