Loading ...
Loading ...
Loading ...
Usingthe convectionoven. somemode sJ
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib(3to SIbs.) Rarer 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BonelessRib,Top Sirloin Rarer 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
BeefTenderloin Rare1- 10-14 325°F 140°F
Medium 14-18 325°F 160°F
PotRoast(2i/2to 3 Ibs.)chuck, rump 35-45 300°F 170°F
Pork Bone-in(3to SIbs.) 23-27 325°F 170°F
Boneless(3to SIbs.) 23-27 325°F 170°F
PorkChops(1/2"to 1"thick) 2chops 30-35 total 325°F 170°F
4 chops 35-40 total 325°F 170°F
6chops 40-45 total 325°F 170°F
Ham Canned(3 Ibs.fullUcooked) 14-18 325°F 140°F
Butt(5Ibs.fullUcooked) 14-18 325°F 140°F
Shank(5 Ibs.fullUcooked) 14-18 325°F 140°F
Lamb Bone-in(3to 5Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Boneless(3to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish,whole (3 to S Ibs.) 30-40 total 400°F
LobsterTails(6to 8 oz. each) 20-25 total 3SO°F
Poultry WholeChicken(21/2to 31/2Ibs.) 24-26 350°F 180°-185°F
CornishHensUnstuffed(1to 1i/2Ibs.) 50-55 tatal 350°F 180°-185°F
CornishHensStuffed(1to 1i/2Ibs.) 55-60 total 3SO°F 180°-185°F
Duckling(4to S Ibs.) 24-26 325°F 180°-185°F
TurkeU,whole*
Unstuffed(10to 16 Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18to 24 Ibs.) 7-10 325°F 180°-185°F
TurkegBreast(4to 6 Ibs.) 16-19 325°F 170°F
* Stuffed birds generalfg require 50-/45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drging of skin.
t The U.S.Department of Agriculture says "Rare beef is popular, but you should know that cooking it to onlg 140°F
means some food poisoning organisms may survive." (Source:Safe Food Book. Your Kitchen Guide. USDARev.
June 1985.)
22
Loading ...
Loading ...
Loading ...