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E L 1 T E
OPERATION
ConvectionRoastingTips(UpperOven)(cont.)
CONVECTION ROASTING GUIDE
MEATS
Beef
Pork
Ham
Lamb
.....Seafood
Poultry
MINJLB. OVEN TEMP. (°F)
35 total
40 total
45 total
18
total
total
8 to 11
7 to 10
16 to 19
17
Rib (3 to 5 lbs.)
Rare* 20 to 24
Medium 24 to 28
We!l 28 to 32
Boneless Rib, Top Sirloin
Rare* 20 to 24
Medium 24 to 28
Well 28 to 32
Beef Tenderloin
Rare* 10 to 14
Medium 14 to I8
Pot Roast (2Y2to 3 Ibs.)
Chuck, Rump 35 to 45
Bone-in (3 to 5 Ibs,) 23 to 27
Boneless (3 to 5 tbs.) 23 to 27
Pork Chops (Y_to 1-inch thick)
2 chops 30 to
4 chops 35 to
6 chops 40 to
Canned (3 lbs, fully cooked) 14 to
Butt (5 lbs fully cooked) t4 to 18
Shank (5 Ibs. fully cooked) t4 to 18
Bone-in (3 to 5 Ibs .)
Medium t7 to 20
Well 20 to 24
Boneless (3 to 5 Ibs..)
Medium 17 to 20
Well 20 to 24
'Fish,whole"i'a"io"S'i&',i' 30'io40
Lobs!.er Tails (6 to 8 oz. each) 20,,,!o,,,,25
Whole Chicken 24 to 26
(2Vzto 31/2Ibs)
Cornish Hens
Unstuffed (1 to I_AIbs.) 50 to 55 total
Stuffed (1 to t½ Ibs.) 55 to 60 total
Duckling (4 to 5 lbs.) 24 to 26
Turkey, wholet
Unstuffed (10 to 16 Ibs.)
Unstuffed (18 to 24 Ibs,)
Turkey Breast (4 to 6 Ibs.)
325°
325"
325°
325°
325°
325"
325°
325"
300°
325°
3250
3250
3250
325°
325°
325°
3250
325°
325°
325°
325°
400°
350°
350°
350°
350°
3250
325°
325°
325=
*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-browning
and drying of
skin,
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