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OVEN CONTROLS

Convection Roasting tips:

• Preheating for convection roast is not necessary for most meats and poultry.

• Arrange oven racks so large cuts of meat and poultry are on the lowest rack of the oven.

• Smaller roasts and poultry should be cooked using rack position 2 or 3.

• Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the rec-

ommended time of your recipe (check the food at this time). Then if needed, increase cook time until

the desired doneness is obtained.

• Carefully follow your recipe’s temperature and time recommendations or refer to the convection roast

recommendations for additional information.

• Do not cover foods when dry roasting - covering will prevent the meat from browning properly.

• When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the in-

sert helps prevent grease splatters.

Meat Weight Oven Temperature Internal Food

Temperature

Mins per

pound

Beef Standing Rib

Roast

4 to 6 lbs 350°F (177ºC) *160ºF (71ºC) 25-30

Rib Eye Roast 4 to 6 lbs 350°F (177ºC) *160ºF (71ºC) 25-30

Tenderloin 2 to 3 lbs 400°F (204ºC) *160ºF (71ºC) 15-25

Poultry Turkey whole** 12 to 16 lbs 325°F (163ºC) 180°F (82ºC) 8-10

Turkey whole** 16 to 20 lbs 325°F (163ºC) 180°F (82ºC) 10-15

Turkey whole** 20 to 24 lbs 325°F (163ºC) 180°F (82ºC) 12-16

Chicken 3 to 4 lbs 350°F-375°F

(177ºC-191ºC)*

180°F (82ºC) 12-16

Pork Ham Fresh 4 to 6 lbs 325°F (163ºC) 160°F (71ºC) 30-40

Shoulder blade 4 to 6 lbs 325°F (163ºC) 160°F (71ºC) 20-30

Loin 3 to 4 lbs 325°F (163ºC) 160°F (71ºC) 20-25

Pre-cooked Ham 5 to 7 lbs 325°F (163ºC) 160°F (71ºC) 30-40

* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only

140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide)

The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F

(77ºC

** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and dry-

ing of the skin.

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