18
CONVECTION ROASTING GUIDE
Meat
Minutes/Lb.
Oven Temperature (°F.) Internal Temperature (°F.)
Beef
Rib, Boneless Rib,
Rare
20–24
325°
140°†
Top Sirloin (3 to 5 lbs.)
Medium
24–28
325°
160°
Well
28–32
325°
170°
Beef Tenderloin
Rare
10–14
325°
140°†
Medium
14–18
325°
160°
Pot Roast (2
1
⁄
2
to 3 lbs.)
Chuck, Rump
35–45
300°
170°
Pork
Bone-in, Boneless (3 to 5 lbs.)
23–27
325°
170°
Chops
2 chops
30–35 total
325°
170°
(1/2- to 1-inch thick)
4 chops
35–40 total
325°
170°
6 chops
40–45 total
325°
170°
Ham
Canned, Butt, Shank (3 to 5 lbs. fully cooked)
14–18
325°
140°
Lamb
Bone-in, Boneless
Medium
17–20
325°
160°
(3 to 5 lbs.)
Well
20–24
325°
170°
Seafood
Fish, whole (3 to 5 lbs.)
30–40 total
400°
Lobster Tails (6 to 8 oz. each)
20–25 total
350°
Poultry
Whole Chicken
15–20
350°
180°–185°
(2
1
⁄
2
to 3
1
⁄
2
lbs.)
(in thigh)
Cornish Hens
Unstuffed (1 to 1
1
⁄
2
lbs.)
50–55 total
350°
180°–185°
Stuffed (1 to 1
1
⁄
2
lbs.)
55–60 total
350°
180°–185°
Duckling (4 to 5 lbs.)
24–26
325°
180°–185°
Turkey, whole*
Unstuffed (10 to 16 lbs.)
8–11
325°
180°–185°
Unstuffed (18 to 24 lbs.)
7–10
325°
180°–185°
Turkey Breast (4 to 6 lbs.)
16–19
325°
170°
*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 only 140°F. means some food poisoning
organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
