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31
EN
19 - Convection Roast Tips and Techniques
Convection Roast Chart - DOUBLE CONVECTION CAVITY
MEAT S WEIGHT
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
BEEF
Rib Roast 4 - 6 325 (160) 2 18 - 22 145 (63) medium rare
20 - 25 160 (71) medium
Rib Eye Roast, (boneless) 4 - 6 325 (160) 2 18 - 22 145 (63) medium rare
20 - 25 160 (71) medium
Rump, Eye, Tip, Sirloin
(boneless)
3 - 6 325 (160) 2 18 - 22 145 (63) medium rare
20 - 25 160 (71) medium
Tenderloin Roast 2 - 3 425 (220) 2 15 - 20 145 (63) medium rare
PORK
Loin Roast
(boneless or bone-in)
5 - 8 350 (175) 2 18 - 22 160 (71) medium
Shoulder 3 - 6 350 (175) 2 20 - 25 160 (71) medium
POULTRY
Chicken whole 3 - 4 375 (190) 2 20 - 23 180 (82)
Turkey, not stued 12 - 15 325 (160) 1 10 - 14 180 (82)
Turkey, not stued 16 - 20 325 (160) 1 9 - 11 180 (82)
Turkey, not stued 21 - 25 325 (160) 1 6 - 10 180 (82)
Turkey Breast 3 - 8 325 (160)
1 15 - 20 170 (77)
Comish Hen 1 - 1½ 350 (175) 2 45 - 75 total 180 (82)
LAMB
Half Leg 3 - 4 325 (160) 2 20 - 27 160 (71) medium
25 - 32 170 (77) well
Whole Leg 6 - 8 325 (160) 1 20 - 27 160 (71) medium
25 - 32 170 (77) well
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking
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