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MEAT ROASTING GUIDELINES FOR CONVECTION COOKING
FOOD OVEN TEMP. TIME, MIN./LB.
Beef
Ribs (2 to 4 lbs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2½ to 3 lbs.)
Chuck, Rump
Meat Loaf (2 lbs.)
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
400°F
45 to 50
50 to 55
55 to 60
53 to 58
58 to 63
63 to 68
28 to 32
32 to 36
83 to 88
65 to 75
Ham
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
325°F
325°F
325°F
20 to 25
20 to 25
17 to 20
Lamb
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
300°F
300°F
300°F
300°F
42 to 47
47 to 52
50 to 55
55 to 60
Pork
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops (½ to 1-inch thick)
2 chops
4 chops
6 chops
300°F
300°F
325°F
325°F
325°F
48 to 52
56 to 61
42 to 45
45 to 48
48 to 55
Poultry
Whole Chicken (2½ to 3½ lbs.)
Chicken Pieces (2½ to 3½ lbs.)
Duckling (4 to 5 lbs.)
Turkey Breast (4 to 6 lbs.)
375°F
425°F
375°F
325°F
25 to 35
10 to 12
19 to 21
21 to 25
Seafood
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8-oz. each)
400°F
350°F
13 to 18
12 to 17
Note:
• The roasting time in the chart above is only a guideline for reference. Adjust time according to the food condition
or your preference. Check doneness at the minimum time.
COOKING GUIDE
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