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31
SETTING OVEN CONTROLS
Table 5: Convection Roasting recommendations
Meat Weight Oven Temp Internal Temp Mins per
lb
Beef Standing rib roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Rib eye roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71ºC) 15-25
Poul-
try
Turkey whole** 12 to 16 lb. 325°F (163ºC) 180°F (82ºC) 8-10
Turkey whole** 16 to 20 lb 325°F (163ºC) 180°F (82ºC) 10-15
Turkey whole** 20 to 24
lb.
325°F (163ºC) 180°F (82ºC) 12-16
Chicken 3 to 4 lb. 350°F-375°F (177ºC-
191ºC)*
180°F (82ºC) 12-16
Pork Ham roast, fresh 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 30-40
Shoulder blade
roast
4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 20-30
Loin 3 to 4 lb. 325°F (163ºC) 160°F (71ºC) 20-25
Pre-cooked ham 5 to 7 lb. 325°F (163ºC) 160°F (71ºC) 30-40
* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food
Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medi-
um rare fresh beef. For well done 170°F (77ºC)** Stu ed turkey requires additional roasting time. Shield
legs and breast with foil to prevent over browning and drying of the skin.
Convection Roasting tips:
• Preheating for convection roast is not necessary for most meats and poultry.
• Arrange oven racks so meat and poultry are on the lowest rack of the oven.
• Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the rec-
ommended time of your recipe (check the food at this time). Then if needed, increase cook time until
the desired doneness is obtained.
• Do not cover foods when dry roasting - covering will prevent the meat from browning properly.
• When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the
insert helps prevent grease splatters.
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