– 11 –
Convection roasting guide.
*
†
Using Convection Conversion
By using the Convection Conversion feature you can automatically
convert the oven temperature from regular baking to Convection
Bake temperatures.
To convert the oven temperature for convection baking,
follow the steps below.
Press and hold the
CONVECTION BAKE
pad for
4 to 5 seconds.
Using the number pads enter the temperature
recommended in the recipe.
Press the
START
pad.
The display shows the converted (reduced)
temperature. For example, if you entered a recipe
temperature of 350˚ F., the display will show 325˚ F.
when it is converted.
Press the
CLEAR/OFF
pad when baking is finished.
NOTE:
Conversion must be set each time you want to use it. It is
not held in memory.
4
3
2
1
Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with
foil to prevent over-browning and drying of skin.
The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it
to 140˚ F. means some food poisoning organisms may survive." (Source: Safe Food Book. Your
Kitchen Guide. USDA Rev. June 1985.)
START
CLEAR
OFF
Convection Roasting Guide
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib (3 to 5 lbs.)
Rare
†
20–24
325˚F.
140˚F.
Medium
24–28
325˚F.
160˚F.
Well
28–32
325˚F.
170˚F.
Boneless Rib, Top Sirloin
Rare
†
20–24
325˚F.
140˚F.
Medium
24–28
325˚F.
160˚F.
Well
28–32
325˚F.
170˚F.
Beef Tenderloin
Rare
†
10–14
325˚F.
140˚F.
Medium
14–18
325˚F.
160˚F.
Pot Roast (2½ to 3 lbs.) chuck, rump
35–45
300˚F.
170˚F.
Pork
Bone-in (3 to 5 lbs.)
23–27
325˚F.
170˚F.
Boneless (3 to 5 lbs.)
23–27
325˚F.
170˚F.
Pork Chops (1/2 to 1
″
thick)
2 chops
30–35 total
325˚F.
170˚F.
4 chops
35–40 total
325˚F.
170˚F.
6 chops
40–45 total
325˚F.
170˚F.
Ham
Canned (3 lbs. fully cooked)
14–18
325˚F.
140˚F.
Butt (5 lbs. fully cooked)
14–18
325˚F.
140˚F.
Shank (5 lbs. fully cooked)
14–18
325˚F.
140˚F.
Lamb
Bone-in (3 to 5 lbs.)
Medium
17–20
325˚F.
160˚F.
Well
20–24
325˚F.
170˚F.
Boneless (3 to 5 lbs.)
Medium
17–20
325˚F.
160˚F.
Well
20–24
325˚F.
170˚F.
Seafood
Fish, whole (3 to 5 lbs.)
30–40 total
400˚F.
Lobster Tails (6 to 8 oz. each)
20–25 total
350˚F.
Poultry
Whole Chicken (2½ to 3½ lbs.)
24–26
350˚F.
180˚–185˚F.
Cornish Hens Unstuffed (1 to 1½ lbs.)
50–55 total
350˚F.
180˚–185˚F.
Cornish Hens Stuffed (1 to 1½ lbs.)
55–60 total
350˚F.
180˚–185˚F.
Duckling (4 to 5 lbs.)
24–26
325˚F.
180˚–185˚F.
Turkey, whole
*
Unstuffed (10 to 16 lbs.)
8–11
325˚F.
180˚–185˚F.
Unstuffed (18 to 24 lbs.)
7–10
325˚F.
180˚–185˚F.
Turkey Breast (4 to 6 lbs.)
16–19
325˚F.
170˚F.
