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34
SETTING OVEN CONTROLS
Convection Roasting tips:
• Preheating for convection roast is not necessary for most meats and poultry.
• Arrange oven racks so large cuts of meat and poultry are on the lowest rack of the oven.
• Smaller roasts and poultry should be cooked using rack position 2 or 3.
• Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the recommended time
of your recipe (check the food at this time). Then if needed, increase cook time until the desired doneness is
obtained.
• Carefully follow your recipe’s temperature and time recommendations or refer to the convection roast recommenda-
tions for additional information.
• Do not cover foods when dry roasting - covering will prevent the meat from browning properly.
• When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the insert helps
prevent grease splatters.
Table 3: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Mins per lb.
Beef Standing rib roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Rib eye roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71ºC) 15-25
Poultry Turkey whole** 12 to 16 lb. 325°F (163ºC) 180°F (82ºC) 8-10
Turkey whole** 16 to 20 lb 325°F (163ºC) 180°F (82ºC) 10-15
Turkey whole** 20 to 24 lb. 325°F (163ºC) 180°F (82ºC) 12-16
Chicken 3 to 4 lb. 350°F-375°F (177ºC-191ºC)* 180°F (82ºC) 12-16
Pork Ham roast, fresh 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 30-40
Shoulder blade
roast
4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 20-30
Loin 3 to 4 lb. 325°F (163ºC) 160°F (71ºC) 20-25
Pre-cooked ham 5 to 7 lb. 325°F (163ºC) 160°F (71ºC) 30-40
* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only
140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide)
The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done
170°F (77ºC)** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over
browning and drying of the skin.
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