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E19
OVEN USE
CONVECTION ROAST CHART
MEAT
WEIGHT
(LB)
OVEN TEMP.
˚F (˚C)
RACK
POSITION
TIME
(MIN. PER LB)
INTERNAL TEMP.
˚F (˚C)
Beef
• Rib Roast 4-6 325 (163) 2 16-20
18-22
145 (63) medium rare
160 (71) medium
• Rib Eye Roast, (boneless) 4-6 325 (163) 2 16-20
18-22
145 (63) medium rare
160 (71) medium
• Rump, Eye, Tip,
Sirloin (boneless)
3-6 325 (163) 2 16-20
18-22
145 (63) medium rare
160 (71) medium
• Tenderloin Roast 2-3 400 (205) 2 15-20 145 (63) medium rare
Pork
• Loin Roast (boneless
or bone-in)
5-8 350 (177) 2 16-20 160 (71) medium
• Shoulder 3-6 350 (177) 2 20-25 160 (71) medium
Poultry
• Chicken whole 3-4 375 (190) 2 18-21 180 (82)
• Turkey, not stuffed 12-15 325 (163) 1 10-14 180 (82)
• Turkey, not stuffed 16-20 325 (163) 1 9-11 180 (82)
• Turkey, not stuffed 21-25 325 (163) 1 6-10 180 (82)
• Turkey Breast 3-8 325 (163) 1 15-20 170 (77)
• Cornish Hen 1-1
1
/2 350 (177) 2 45-75 total 180 (82)
Lamb
• Half Leg 3-4 325 (163) 2 22-27
28-33
160 (71) medium
170 (77) well
• Whole Leg 6-8 325 (163) 1 22-27
28-33
160 (71) medium
170 (77) well
CONVECTION BROIL TIPS
• Place rack in the required position needed before turning
on the oven.
• Use Convection Broil mode with the oven door closed.
• Do not preheat oven.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see
convection broil chart).
CONVECTION BROIL CHART
FOOD AND THICKNESS
RACK
POSITION
BROIL SETTING
°F (°C)
INTERNAL
TEMP. °F (°C)
TIME SIDE 1
(MIN.)*
TIME SIDE 2
(MIN.)*
Beef
• Steak (1
1
/2" or more)
- Medium rare 4 450 (232) 145 (63) 9-12 8-10
- Medium 4 450 (232) 160 (71) 11-13 10-12
- Well 4 450 (232) 170 (77) 18-20 16-17
• Hamburgers (more than 1")
- Medium 4 550 (288) 160 (71) 8-11 5-7
- Well 4 550 (288) 170 (77) 11-13 8-10
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