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CONVECTION ROASTING GUIDE
Beef Rib (3 to 5 Ibs.) Raret 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
Boneless Rib, Top Sirloin Raret 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
Beef Tenderloin Raret 10-14 325°F 140°F
Medium 14-18 325°F 160°F
Pot Roast (2V2 to 3 Ibs.) chuck, rump 35-45 300°F 170°F
Pork Bone-in (3 to 5 Ibs.) 23-27 325°F 170°F
Boneless (3 to 5 Ibs.) 23-27 325°F 170°F
Pork Chops (V2to 1" thick) 2 chops 30-35 total 325°F 170°F
4 chops 35-40 total 325°F 170°F
6 chops 40-45 total 325°F 170°F
Ham ..........................Iiii_i__i_i_i i!_)i_i.ii!_i!!_i_ _i_!iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiililliiiiiiii)i_!i _iiiiiiii1111111iiiii_i_i_I°_iiiiiiiifillilliiiiiiiii!i_:__°i_iiiiiiiiiiiii
] E}.u_t.!+_+.s:..f.u+_Y_o.+.k+#!..................................................................l...........!.4;!8.........]..........3.2+iF.........]..............!.40°F.............
......................................I Sha.'::'k!bs. '_'ke'#!..............................................................I...........!.4_:!8.........I..........32.++rE.........I..............!.,40OF.............
Lamb Bone-in (3 to 5 Ibs.) Medium 17-20 I 325°F 160°F
,_.......................................................................................yVe._._..........................'_...........2°_24.........'_..........3.2+?F.........'_..............!.7°_F.............
Boneless (3 to 5 Ibs.) Medium 17-20 i325°F 160°F
I I
......................................'l.......................................................................................SNe!!.........................'.l...........2_c24.........'l..........3.2.+:F.........',..............]._?F.............
Seafood ..............................................................................¢.O0.°F.........I........................................
......................................I h_b.sterTa!!sf6!_8..°zeach.!.......................................................1 20_2_!°t<.l..........3+01F.........I........................................
Poultry _A(h_leC.l_!_ken!2..]._2 Tg.:3..]./2!bs..!......................................................24c26 ....................:3.I_IDtR...................180c.1851.F........
Cornish Hens Unstuffed (1 to 1 1/2 Ibs.) 50-55 total 350°F 180-185°F
Cornish Hens Stuffed (1 to 1 1/2 Ibs.) 55-60 total 350°F 180-185°F
Duckling (4 to 5 Ibs.) 24-26 325°F 180-185°F
Turkey, whole*
Unstuffed (10 to 16 Ibs.) 8-11 325°F 180-185°F
Unstuffed (18 to 24 Ibs.) 7-10 325°F 180-185°F
Turkey Breast (4 to 6 Ibs.) 16-19 325°F 170°F
_ Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
I The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F means some
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June _985.)
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