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31
SETTING OVEN CONTROLS
Convection Roasting tips:
• Preheating for convection roast is not necessary for most meats and poultry.
• Arrange oven racks so large cuts of meat and poultry are on the lowest rack of the oven.
• Smaller roasts and poultry should be cooked using rack position 2 or 3.
• 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.
• Carefully follow your recipe’s temperature and time recommendations or refer to the convection roast
recommendations for additional information.
• 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.
meat Weight Oven Temperature Internal Food
Temperature
mins per
pound
Beef
Standing Rib
Roast
4 to 6 lbs 350°F (177ºC) *160ºF (71ºC) 25-30
Rib Eye Roast 4 to 6 lbs 350°F (177ºC) *160ºF (71ºC) 25-30
Tenderloin 2 to 3 lbs 400°F (204ºC) *160ºF (71ºC) 15-25
Poultry
Turkey whole** 12 to 16 lbs 325°F (163ºC) 180°F (82ºC) 8-10
Turkey whole** 16 to 20 lbs 325°F (163ºC) 180°F (82ºC) 10-15
Turkey whole** 20 to 24 lbs 325°F (163ºC) 180°F (82ºC) 12-16
Chicken 3 to 4 lbs 350°F-375°F (177ºC-
191ºC)*
180°F (82ºC) 12-16
Pork
Ham Fresh 4 to 6 lbs 325°F (163ºC) 160°F (71ºC) 30-40
Shoulder blade 4 to 6 lbs 325°F (163ºC) 160°F (71ºC) 20-30
Loin 3 to 4 lbs 325°F (163ºC) 160°F (71ºC) 20-25
Pre-cooked Ham 5 to 7 lbs 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)
The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F
(77ºC
** Stued turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and
drying of the skin.
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