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Convection Roasting (Thawed Meats Only)
Variety and
Cut of Meat
BEEF
Rib Roast (cutside down)
Rib Eye Roast
Loin Tenderloin Roast
Round Eye Round Roast
Top Sirloin Roast
Round Tip Roast
PORK
Shoulder Blade Roast,
Boneless
Shoulder Blade Roast
Loin Blade or'Sirloin Roast
Leg (Fresh Ham)
Approximate
Weight
(pounds)
4to8
4to6
2to3
4to5
3to6
4to6
4to6
4to6
3to 4
10to 16
Convection
Oven
Temperature
(not preheated)
OF
3250
325 °
400 °
3250
325 °
3250
325 °
325 °
325° ]
325 ° i
Internal
Temperature
of Meat -- End of
Roasting Time
OF
1400 (rare)
160° (medium)
140°(rere)
160°(medium)
140°(rar_
140°(rere)
160°(medium)
140°(rare)
160°(medium)
1400 (rare)
160°(medium)
Approximate
Roasting Time
(minutes per
pound)
Ham, Half (Fully cooked)
Ham, Half (Cook-
before-eating)
Arm Picnic Shoulder
LAMB
Shoulder Roast, Boneless
Leg, Whole
Leg, Shank Half
Leg, Sirloin Half
VEAL
Rib Roast
Shoulder, Boneless
Leg, Half, Boneless
POULTRY
Turkey, unstuffed
Turkey, unstuffed
Turkey, unstuffed
Turkey, unstuffed
Turkey, Whole, Boneless
Turkey, Breast
Chicken, Fryer
Chicken, Roaster
Capon, unstuffed
Cornish Game Hen
Duck
5to7
5to7
5to8
31/z to 5
5 to 7
3to4
3to4
3to5
4 to6
3to5
8 to 12
12 to 16
16 to 20
20 to 24
4 to6
3 to8
21/2 to 31/2
4to6
5 to8
1 to 11/z
4to6
325 °
275 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
3500
325 °
3750
375 °
375 °
3750
350 °
20-25
25-30
20-25
25-30
15-20
2_25
25.30
20-25
25-30
20_5
2540
170° 30-40
170° 25-35
170° 3040
....... J
170° ...... 20-30
140°
160°
140°
I 160 ° (medium)
170° (well)
160° (medium)
170° (well)
160° (medium)
170° (well)
160 ° (medium)
170° (well)
20-30
3040
20-25
30-35
35.40
25-30
30-35
25-30
30-35
30-35
35-40
35-40
35-40
35-40
15-17
13-15
11-13
9-11
25-35
25-35
18-22
15-20
15-20
35..45
15.20
170 °
170 °
170 °
180°-1850
180o-185 o
180o-185 °
180o-185 °
170o-175 °
180 °
185 °
185 °
180o-185 o
180o-1850
1850
21
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