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MEAT ROASTING TABLE FOR CONVECTION COOKING
MEATS Oven Temp. Time,Min./Ib.
Beef
300° F
300° F
300° F
300° F
300° F
300° F
300° F
300° F
42 to 47
47 to 52
52 to 57
Rib (2 to 4 Ibs.)
Rare
Medium
Well
Boneless Rib,Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2V2to 3 Ibs.)
Chuck,Rump
Canned (3-1b.fully cooked)
Butt (5-1b.fully cooked)
Shank (5-1b.fully cooked)
Bone-in (2 to 4 Ibs.)
Medium
Well
Boneless (2 to 4 Ibs.)
Medium
Well
50 to 55
55 to 60
60 to 65
25 to 29
29 to 33
300° F 80 to 85
Ham 325° F 20 to 25
325° F 20 to 25
325° F 17 to 20
Lamb
Pork
300° F
300° F
300° F
300° F
300° F
300° F
325° F
325° F
325° F
375° F
350° F
375° F
375° F
375° F
Bone-in (2 to 4 Ibs.)
Boneless (2 to 4 Ibs.)
Pork Chops
(_/2to 1-inch thick)
2 chops
4 chops
6 chops
Whole Chicken
(2'/2 to 3'/2 Ibs.)
Chicken Pieces
(2'/2 to 3'/2 Ibs.)
Cornish Hens
Unstuffed (1 to 1_/2Ibs.)
Stuffed (1 to 1V2Ibs.)
Duckling (4 to 5 Ibs.)
Turkey Breast
(4 to 6 Ibs.)
Fish,whole
(3 to 5 Ibs.)
Lobster Tails
(6 to 8-oz.each)
Poultry
Seafood
42 to 47
47 to 52
50 to 55
55 to 60
48 to 52
56 to 61
42 to 45
45 to 48
48 to 55
25 to 35
18to21
10 to 15
15 to 20
19to21
325° F
400° F
350° F
21 to 25
13 to 18
12 to 17
NOTES:
• The roasting time in the chart above is only guidelines for your reference. You need to adjust time according to
the food condition or your preference. Check doneness at the minimum time and then adjust time.
21
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