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OPERATION
ConvectionRoastingTips(cont.)
MEATS
Beef
Pork
Ham
Lamb
Seafood
Poultry
CONVECTION ROASTING GUIDE
MIN./LB, OVEN TEMP. (°F)
Rib (3 to 5 Ibs.)
Rare*
Medium
Well
Boneless Rib, Top Sirloin
Rare*
Medium
Well
Beef Tenderloin
Rare*
Medium
Pot Roast (2/_ to 3 Ibs.)
Chuck, Rump
Bone-in (3 to 5 Ibs.)
Boneless (3 to 5 Ibs.)
Pork Chops (A to 1-inch thick
2 chops
4 chops
6 chops
Canned (3 Ibs. fully cooked)
Butt (5 Ibs. fully cooked)
Shank (5 Ibs. fully cooked)
Bone-in (3 to 5 Ibs.)
Medium
Well
Boneless (3 to 5 Ibs.)
Medium
Well
Fish, whole (3 to 5 Ibs.)
Lobster Tails (6 to 8 oz. each)
Whole Chicken
(2"A to 3_AIbs.)
Cornish Hens
Unstuffed (1 to t½ {bs.)
Stuffed (1 to 1½ Ibs.)
Duckling (4 to 5 Ibs.)
Turkey, wholet
Unstuffed (10 to 16 Ibs.)
Unstuffed (18 to 24 Ibs.)
Turkey Breast (4 to 6 Ibs.)
20-24 325°
24-28 325°
28-32 325°
20-24 325°
24-28 325°
28-32 325°
10-14 325°
14-18 325°
35-45 300°
23-27 325°
23-27 325°
30-35total 325°
35-40total 325°
40-45total 325°
14-18 325°
14-18 325°
14-18 325°
17-20 325°
20-24 325°
17-20 325°
20-24 325°
30-40total 400°
20-25total 350°
24-26 350°
50-55total 350°
55-60total 350°
24-26 325°
8-11 325 °
7-10 325 °
16-19 325°
*The U.S.
Department of
Agriculture
recommends to
cook meat and
poultry
thoroughly--meat
to at least an
INTERNAL
temperature of
160°F and poultry
to at least an
INTERNAL
temperature of
180°F. Cooking
to these
temperatures
usually protects
against
food-borne
illness.
tStuffed birds
generally require
30-45 minutes
additional roasting
time.
Shield legs
and breast with
foil to prevent
over-browning
and drying
of skin.
25
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