Consumer Support
Tr
oubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
18
Using the convection oven.
Convection Roasting Guide
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib, Boneless Rib,
Rare
20–24
325°F
140°F†
Top Sirloin
Medium
24–28
325°F
160°F
(3 to 5 lbs.)
Well
28–32
325°F
170°F
Beef Tenderloin
Rare
10–14
325°F
140°F†
Medium
14–18
325°F
160°F
Pork
Bone-In, Boneless (3 to 5 lbs.)
23–27
325°F
170°F
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, Butt, Shank (3 to 5 lbs. fully cooked)
14–18
325°F
140°F
Lamb
Bone-In, 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 (2
1
⁄
2
to 3
1
⁄
2
lbs.)
24–26
350°F
180°–185°F
Cornish Hens, Unstuffed (1 to 1
1
⁄
2
lbs.)
50–55 total
350°F
180°–185°F
Stuffed (1 to 1
1
⁄
2
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
*
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.)
