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25
OVEN CONTROLS
Convection Roasting tips:
•Preheating for convection roast will not be necessary for most meats and poultry.
•Arrange oven racks so large poultry or other cuts of meat are on the lowest oven rack position. on the lowest rack of
the oven. Small cuts of meat and poultry should be cooked on rack position 3 using the flat handle rack.
•Since convection roast cooks faster, you can 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 2: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Minutes 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
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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