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Convection Roast Chart
Food Item
Beef
Rib Eye Roast
(boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
Medium rare
Medium
Tenderloin Roast
(medium rare)
Pork
Loin Roast
(boneless or bone in)
Loin Roast
(boneless or bone in)
Tenderloin
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
Lamb
Leg, bone-in
Medium
Rack
Pos.
2
2
2
2
2
2
2
2
1
1
1
2
2
Weight
(Ibs)
2.0-3.0
1.5-2.9
3.0-6.0
2.0-3.0
3.5-8.0
12.0-15.0
16.0-20.0
21.0-25.0
4.0-8.0
1.0-1.5
4.0-6.0
Oven
Temp.
325
325
325
325
425
350
35O
425
375
325
325
325
325
350
325
Time
(min/Ib)*
27-31
30-38
18-33
30-35
15-24
19-36
14-23
18-28
13-20
10-14
9-13
6-12
19-23
45-75
(total time)
30-35
Internal
Temp.
145
160
145
160
145
160
160
160
180
180
180
180
170
180
160
*Roasting times are approximate and may vary depending on shape of the
meat.
**Stuffed turkey requires additional roasting time. The minimum safe tem-
perature for stuffing in poultry is 165 °R
English 22
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