Setting Oven Controls
23
Convection Roasting tips:
•
Preheating for convection roast will not be necessary for most meats and poultry.
•
Arrange oven racks so large poultry or other cuts of meat are on the lowest oven rack position. Small cuts of
meat and poultry should be cooked on rack position 3 using the flat handle rack.
•
Since convection roast
cooks faster, you can reduce cook times as much as 25% from the recommended
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 recom-
mendations 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 insert
helps prevent grease splatters.
Table 3:
Convection roasting temperature and time recommendations
Meat
Weight
Oven Temp
Internal Temp
Minutes per
lb.
Beef
Standing rib roast
*
4 to 6 lb.
350°F (177ºC)
*160ºF (71ºC)
25-30
Rib eye roast
*
4 to 6 lb.
350°F (177ºC)
*160ºF (71ºC)
25-30
Tenderloin roast
2 to 3 lb.
400°F (204ºC)
*160ºF (71ºC)
15-25
Poultry
Turkey whole
**
12 to 16 lb.
325°F (163ºC)
180°F (82ºC)
8-10
Turkey whole
**
16 to 20 lb
325°F (163ºC)
180°F (82ºC)
10-15
Turkey whole
**
20 to 24 lb.
325°F (163ºC)
180°F (82ºC)
12-16
Chicken
3 to 4 lb.
350°F-375°F (177ºC-
191ºC)*
180°F (82ºC)
12-16
Pork
Ham roast, fresh
4 to 6 lb.
325°F (163ºC)
160°F (71ºC)
30-40
Loin
3 to 4 lb.
325°F (163ºC)
160°F (71ºC)
20-25
Pre-cooked ham
5 to 7 lb.
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, USDA)
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 drying of the
skin.
