Loading ...
Loading ...
Loading ...
Setting Oven Controls 27
Table 2: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Minutes per lb.
Beef Standing rib roast 4 to 6 lbs. 350°F (176°C) 160°F (71°C*) 25-30
Ribeye roast 4 to 6 lbs. 350°F (176°C) 160°F (71°C*) 25-30
Tenderloin roast 2 to 3 lbs. 400°F (204°C) 160°F (71°C*) 15-25
Poultry Turkey whole** 12 to 16 lbs. 325°F (162°C) 180°F (82°C) 8-10
Turkey whole** 16 to 20 lbs 325°F (162°C) 180°F (82°C) 10-15
Turkey whole** 20 to 24 lbs. 325°F (162°C) 180°F (82°C) 12-16
Chicken 3 to 4 lbs. 350°F-375°F
(176°C -190°C)
180°F (82°C) 12-16
Pork Ham roast, fresh 4 to 6 lbs. 325°F (162°C) 160°F (71°C*) 30-40
Shoulder blade roast 4 to 6 lbs. 325°F (162°C) 160°F (71°C*) 20-30
Loin 3 to 4 lbs. 325°F (162°C) 160°F (71°C*) 20-25
Pre-cooked ham 5 to 7 lbs. 325°F (162°C) 160°F (71°C*) 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, USDA) The lowest temper-
ature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done cook to 170°F (77°C).
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the
skin.
Loading ...
Loading ...
Loading ...