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MEAT ROASTING GUIDELINES FOR CONVECTION COOKING
Notes:
Food
Beef
Ham
Lamb
Pork
Poultry
Seafood
Meat Loaf (2 lbs.)
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Bone-in
Boneless
Whole Chicken (2½ to 3½ lbs.)
Chicken Pieces (2½ to 3½ lbs.)
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Turkey Breast (4 to 6 lbs.)
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8-oz. each)
Oven Temp.
325°F
400°F
325°F
325°F
325°F
300°F
300°F
375°F
425°F
375°F
325°F
400°F
350°F
Time, Min. / lb.
65 to 75
25 to 35
10 to 12
21 to 25
13 to 18
Rib roast, bone-in
325°F 23 to 25
Rib roast, boneless
28 to 33
300°F
Tenderloin
15 to 20
300°F
Pot Roast
30 to 35
300°F
Chuck, Rump Roast
30 to 35
18 to 20
18 to 20
18 to 20
300°F
Bone-in
20 to 25
300°F
Boneless
25 to 30
20 to 30
20 to 30
30 to 35
8 to 9
The roasting time in the table above is only a guideline for your reference. You need to adjust the time according to
v
Use a meat thermometer to check the internal temperature of the food.
the food condition or your preference. Check readiness at the minimum time.
v
EN-32
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