Convection Roast Chart
Food Item Rack
Pos.
Weight
Beef
Rib Eye Roast (boneless)
Medium rare 2 3.0-5.5
Medium 2 3.0-5.5
Rump, eye, tip, sirloin
(boneless)
Medium rare 2 3.0-6.0
Medium 2 3.0-6.0
Pork
Tenderloin Roast
(medium rare) 2 2.0-3.0
Loin Roast (boneless or
bone in) 2 1.5-3.0
Loin Roast (boneless or
bone in) 2 3.0-6.0
Tenderloin 2 2.0-3.0
Poultry
Chicken, whole 2 3.5-8.0
Turkey, unstuffed** 1 12-15
Turkey, unstuffed** 1 16-20
Turkey, unstuffed** 1 21-25
Turkey Breast 2 4.0-8.0
Cornish Hen 2 1.0-1.5
Lamb
Leg, boneless
Medium 4.0-6.0
Oven
Temp.
325
325
325
325
425
350
35O
425
375
325
325
325
325
350
325
Time
(min/Ib)*
27-31
30-38
18-33
30-35
15-24
19-36
14-21
21-28
13-20
10-14
9-13
6-12
19-23
45-75
(total
time)
30-35
Internal
Temp.
145
160
145
160
145
160
160
160
180
180
180
180
170
180
170
Broil
Tips
*Roasting times are approximate and may vary depending on shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature
for stuffing in poultry is 165 °F.
W Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poul-
try and fish. It can also be used to brown breads and casseroles. Always broil with
the door closed. The benefits of broiling include:
_ Fast and efficient cooking.
_ Cooking without the addition of fats or liquids.
_ Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
,_ Steaks and chops should be at least 3A"thick.
_ Brush fish and poultry with butter or oil to prevent sticking.
_ Use the broil pan and grid included with the oven.
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