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22
Using the convection oven.
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib (3 to 5 lbs.) Rare
†
20–24 300°F 140°F
Medium 24–28 300°F 160°F
Well 28–32 300°F 170°F
Boneless Rib, Top Sirloin Rare
†
20–24 300°F 140°F
Medium 24–28 300°F 160°F
Well 28–32 300°F 170°F
Beef Tenderloin Rare
†
10–14 300°F 140°F
Medium 14–18 300°F 160°F
Pot Roast (2
1
⁄2 to 3 lbs.) chuck, rump 35–45 275°F 170°F
Pork Bone-in (3 to 5 lbs.) 23–27 300°F 170°F
Boneless (3 to 5 lbs.) 23–27 300°F 170°F
Pork Chops (
1
⁄2 to 1″ thick) 2 chops 30–35 total 300°F 170°F
4 chops 35–40 total 300°F 170°F
6 chops 40–45 total 300°F 170°F
Ham Canned (3 lbs. fully cooked) 14–18 300°F 140°F
Butt (5 lbs. fully cooked) 14–18 300°F 140°F
Shank (5 lbs. fully cooked) 14–18 300°F 140°F
Lamb Bone-in (3 to 5 lbs.) Medium 17–20 300°F 160°F
Well 20–24 300°F 170°F
Boneless (3 to 5 lbs.) Medium 17–20 300°F 160°F
Well 20–24 300°F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 375°F
Lobster Tails (6 to 8 oz. each) 20–25 total 325°F
Poultry Whole Chicken (2
1
⁄2 to 3
1
⁄2 lbs.) 24–26 325°F 180°–185°F
Cornish Hens Unstuffed (1 to 1
1
⁄2 lbs.) 50–55 total 325°F 180°–185°F
Cornish Hens Stuffed (1 to 1
1
⁄2 lbs.) 55–60 total 325°F 180°–185°F
Duckling (4 to 5 lbs.) 24–26 300°F 180°–185°F
Turkey, whole*
Unstuffed (10 to 16 lbs.) 8–11 300°F 180°–185°F
Unstuffed (18 to 24 lbs.) 7–10 300°F 180°–185°F
Turkey Breast (4 to 6 lbs.) 16–19 300°F 170°F
Convection Roasting Guide—Suggested Settings
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying 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.)
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