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19
OVEN CONTROLS
Important: When roasting chicken it is suggested to use
the lowest rack position with the offset rack if available.
Table 1: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Minutes 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
Poultry 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 cooking it to only 140°F (60°C) means some
food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recom-
mended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.
Figure 17: Roast with broil pan and insert
Do not use the broiler pan without the insert. A roasting rack
Figure 18 (some models) can be used when convection
roasting. Do not cover the broil pan or insert with aluminum foil;
the exposed grease could ignite.
CAUTION
To prevent food from contacting the broil element and to prevent
grease splattering, do not use the roasting rack when broiling.
Figure 18: Optional roasting rack shown with broil pan
and insert
WARNING
Roasting rack
Insert
Broil pan
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