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Convection Roasting Guide
Meats Minutes/Lb. Oven Temp.
Internal Temp.
Beef Rib (3 to 5 lbs.) Rare† 20–24 325
˚
F
140
˚
F
Medium 24–28 325
˚
F
160
˚
F
Well 28–32
325
˚
F 170
˚
F
Boneless Rib, Top Sirloin
Rare† 20–24 325
˚
F
140
˚
F
Medium 24–28 325
˚
F
160
˚
F
Well 28–32 325
˚
F 170
˚
F
Beef Tenderloin Rare† 10–14 325
˚
F 140
˚
F
Medium 14–18 325
˚
F 160
˚
F
Pot Roast (2
1
/2 to 3 lbs.) chuck, rump
35–45 300
˚
F 170
˚
F
Pork Bone-in (3 to 5 lbs.) 23–27 325
˚
F 170
˚
F
Boneless (3 to 5 lbs.) 23–27 325
˚
F 170
˚
F
Pork Chops (
1
/2" to 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 Canned (3 lbs. fully cooked) 14–18 325
˚
F 140
˚
F
Butt (5 lbs. fully cooked) 14–18 325
˚
F 140
˚
F
Shank (5 lbs. fully cooked) 14–18 325
˚
F 140
˚
F
Lamb Bone-in (3 to 5 lbs.) Medium 17–20 325
˚
F 160
˚
F
Well 20–24 325
˚
F 170
˚
F
Boneless (3 to 5 lbs.) Medium 17–20 325
˚
F 160
˚
F
Well 20–24 325
˚
F 170
˚
F
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400
˚
F
Lobster Tails (6 to 8 oz. each) 20–25 total 350
˚
F
Poultry Whole Chicken (2
1
/2 to 3
1
/2 lbs.) 24–26 350
˚
F 180
˚
–185
˚
F
Cornish Hens Unstuffed (1 to 1
1
/2 lbs.) 50–55 total 350
˚
F 180
˚
–185
˚
F
Cornish Hens Stuffed (1 to 1
1
/2 lbs.) 55–60 total 350
˚
F
180
˚
–185
˚
F
Duckling (4 to 5 lbs.) 24–26 325
˚
F 180
˚
–185
˚
F
Turkey, whole*
Unstuffed (10 to 16 lbs.) 8–11 325
˚
F
180
˚
–185
˚
F
Unstuffed (18 to 24 lbs.) 7–10 325
˚
F 180
˚
–185
˚
F
Turkey Breast (4 to 6 lbs.) 16–19 325
˚
F 170
˚
F
*
S
t
u
ffed
b
irds
gene
ra
lly
req
u
ire
3
0
–4
5
minu
t
es
a
d
dit
ional
roast
ing
t
im
e
.
Shiel
d
leg
s
a
nd
b
reast
w
it
h
foil
t
o
prevent
overb
row
ning
a
n
d
d
ry
ing
of
skin.
†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 1985.)
Using the convection oven.
24
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