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!_ L ! T E
OPERATION
ConvectionRoasting Tips(cont.)
CONVECTION ROASTING GUIDE
MEATS
Beef
Pork
]
Ham
Lamb
Rib (3 to 5 Ibs,)
Rare*
Medium
Well
Boneless Rib, Top Sirloin
Rare*
Medium
Well
Beef Tenderloin
Rare*
Medium
Pot Roast (21/2to 3 Ibs,)
Chuck, Rump
MIN.!LB.
20 to 24
24 to 28
28 to 32
20 to 24
24 to 28
28 to 32
10to 14
14to 18
35 to 45
27
27
BoneJn (3 to 5 Ibs) 23 to
Boneless (3 to 5 tbs,) 23 to
Pork Chops (V_to l-inch thick
2 chops 30 to
4 chops 35 to
6 chops 40 to
Canned (3 IbSl fully cooked) 14 to
Butt (5 IbSofully cooked) 14 to
Shank (5 Ibs. ful!y cooked) 14 to
Bone-in (3 to 5 Ibs)
Medium 17 to 20
Well 20 to 24
Boneless (3 to 5 Ibs)
Medium
Well
Fish, whoie (3 to 5 ibs,)
Lobster Ta!!s (6 to 8 oz. each)
35 total
40 total
45 total
18
18
t8
OVEN TEMP. (°F)
325°
325°
325°
325°
325°
325°
3250
325°
300°
325o
325°
325°
325°
325°
325°
325°
325°
325°
325 °
17 to 20 325°
20 to 24 325°
Seafood 30 to 40 total 400°
20 to 25 total 350 °
Poultry' 24 to 26 350 °
50 to 55 total
55 to 60 total
24 to 26
Whole Chicken
(2Y2to 31Atbs.)
Cornish Hens
Unstuffed (t to 1 _,_Ibs_)
Stuffed (1 to 1V_ibs)
Duckling (4 to 5 Ibs,)
Turkey, whole t
Unstuffed (10 to 16 Ibs,)
Unstuffed (18 to 24 Ibs,)
Turkey Breast (4 to 6 Ibso)
8to 11
7to 10
16to t9
18
350°
350°
325°
3250
3250
3250
*The US,
Department of
Agriculture
recommends
to cook meat
and poultry
thoroughly--
meat to at
least an
INTERNAL
temperature
of 160°F and
poultry to at
least an
INTERNAL
temperature
of 180°F,
Cooking to
these
temperatures
usually
protects
against
food-borne
illness,
tStuffed birds
generally
require
30-45 minutes
additional
roasting time,
Shield legs
and breast
with foil to
prevent
over-browni ng
and drying of
skin,
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