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Operation
MEAT ROASTING GUIDELINES FOR CONVECTION COOKING
Beef
Ham
Lamb
Pork
Poultry
Ribs (2 to 4 Ibs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (21/2to 3 Ibs.)
Chuck, Rump
Meat Loaf (2 Ibs.)
Seafood
*See Suggested Internal Food Temperatures, page 14.
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
400°F
45
50
55
53
58
63
28
32
83
65
20
20
17
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Bone-in (2 to 4 Ibs.)
Medium
Well
Boneless (2 to 4 Ibs.)
Medium
Well
Bone-in (2 to 4 Ibs.)
Boneless (2 to 4 Ibs.)
Pork Chops (1/2to 1-inch thick)
2 chops
4 chops
6 chops
Whole Chicken (21/2to 31/2Ibs.)
Chicken Pieces (21/2to 31/2Ibs.)
Duckling (4 to 5 Ibs.)
Turkey Breast (4 to 6 Ibs.)
Fish, whole (3 to 5 Ibs.)
Lobster Tails (6 to 8-oz. each)
325°F
325°F
325°F
300°F
300°F
300°F
300°F
300°F
300°F
325°F
325°F
325°F
375°F
425°F
375°F
325°F
400°F
350°F
42
47
50
55
48
56
to 50
to 55
to 60
to 58
to 63
to 68
to 32
to 36
to 88
to 75
to 25
to 25
to 20
to 47
to 52
to 55
to 60
to 52
to 61
42 to 45
45 to 48
48 to 55
25 to 35
lOto 12
19 to 21
21 to 25
13to 18
12to 17
NOTE:
• The roasting times in the chart above are only guidelines for your reference. You need to adjust time according
to the food or to your preference. Check doneness at the minimum time and then adjust time by touching the
More+ or Less- pad.
18
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