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OPERATION
ConvectionRoastingTips(cont,)
CONVECTION ROASTING GUIDE
MEATS
Beef Rib (3 to 5 ibs)
Rare*
Medium
Well
MIN.ILB.
20to 24
_)4to 28
28 to 32
Pork
Ham
Lamb
Seafood
Poultry
Boneless Rib, Top Sirloin
Rare*
Medium
Well
Beef Tenderloin
Rare*
Medium
Pot Roast (2Y_to 3 Ibs)
Chuck, Rump 35 to 45
Bone-in (3 to 5 ibs) 23 to 27
Boneless (3 to 5 lbs,) i23 to 27
Pork Chops (_/_to 1-inch thick)
2 chops 30 to 35 total
4 chops 35 to 40 total
6 chops 40 to 45 total
Canned (3 lbs. fully cooked) !4 to 18
Butt (5 Ibs. fully cooked) 14 to 18
Shank (5 Ibs, fully cooked) 14 to 18
Bone-in (3 to 5 lbs.)
Medium
Well
Boneless (3 to 5 lbs.)
Medium 17 to 20
Well 20 to 24
Fish, whole (3 to 5 lbs.) 30 to 40 total
Lobster Tails (6 to 8 oz, each) 20 to 25 total
Whole Chicken 24 to 26
(21,_to 31/2Ibs.)
Cornish Hens
Unstuffed (1 to I_A Ibs.)
Stuffed (1 to 1_,_tbs.)
Duckling (4 to 5 ibso)
Turkey, wholet
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 ibs,)
OVEN
TEMP. (°F)
325°
325°
3250
20 to 24 325 °
24 to 28 3250
28 to 32 325 °
I0 to t4 325 °
14 to 18 325 °
300°
325°
325°
325°
325°
325°
325°
325°
325°
17to 20 325 °
20to 24 3250
3250
325°
400°
3500
3500
50to 55totat 350 °
55to 60total 350°
24 to 26 325°
8toll 325°
7to10 325o
!5 to 19 325°
*The US, Department
of Agriculture says
"Rare beef is popular,
but you should know
that cooking it to only
140°F means some
food poisoning
organisms may
survive." (Source: Safe
Food Book, Your
Kitchen Guide. USDA
Rev, June 1985)
_Stuffed birds
generally require
30-45 minutes
additional roasting
time
Shield legs
and breast with
foil to prevent
over-browning and
drying of skin,
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.
23
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