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30
USING YOUR CONVECTION OVEN
MEAT ROASTING TABLE FOR CONVECTION COOKING
MEATS MINUTES/POUND OVEN TEMPERATURE
Beef
Ham
Lamb
Pork
Poultry
Seafood
Rib (2 to 4 lbs.)
Rare
Medium
Well
Boneless Rib, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2
1
/2
to 3 lbs.)
Chuck, Rump
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops
(
1
/2
to 1-inch thick)
2 chops
4 chops
6 chops
Whole Chicken
(2
1
/2
to 3
1
/2
lbs.)
Chicken Pieces
(2
1
/2
to 3
1
/2
lbs.)
Cornish Hens
Unstuffed (1 to 1
1
/2
lbs.)
Stuffed (1 to 1
1
/2
lbs.)
Duckling (4 to 5 lbs.)
Turkey Breast
(4 to 6 lbs.)
Fish, whole
(3 to 5 lbs.)
Lobster Tails
(6 to 8-oz. each)
21 to 26
26 to 31
31 to 36
25 to 30
30 to 35
35 to 40
12 to 16
16 to 20
45 to 50
20 to 25
20 to 25
17 to 20
21 to 26
26 to 31
25 to 30
29 to 34
26 to 30
32 to 36
12 to 15
15 to 18
18 to 25
25 to 35
13 to 16
10 to 15
15 to 20
19 to 21
21 to 25
10 to 15
12 to 17
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
375°F
350°F
375°F
375°F
375°F
325°F
400°F
350°F
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