24
Operating Instructions
Safety Instructions
Installation Instructions
Tr
oubleshooting T
ips
Consumer Support
Using the convection oven.
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib (3 to 5 lbs.)
Rare
†
20–24
300°F
140°F
Medium
24–28
300°F
160°F
Well
28–32
300°F
170°F
Boneless Rib, Top Sirloin
Rare
†
20–24
300°F
140°F
Medium
24–28
300°F
160°F
Well
28–32
300°F
170°F
Beef Tenderloin
Rare
†
10–14
300°F
140°F
Medium
14–18
300°F
160°F
Pot Roast (2
1
⁄
2
to 3 lbs.) chuck, rump
35–45
275°F
170°F
Pork
Bone-in (3 to 5 lbs.)
23–27
300°F
170°F
Boneless (3 to 5 lbs.)
23–27
300°F
170°F
Pork Chops (
1
⁄
2
to 1
″
thick)
2 chops
30–35 total
300°F
170°F
4 chops
35–40 total
300°F
170°F
6 chops
40–45 total
300°F
170°F
Ham
Canned (3 lbs. fully cooked)
14–18
300°F
140°F
Butt (5 lbs. fully cooked)
14–18
300°F
140°F
Shank (5 lbs. fully cooked)
14–18
300°F
140°F
Lamb
Bone-in (3 to 5 lbs.)
Medium
17–20
300°F
160°F
Well
20–24
300°F
170°F
Boneless (3 to 5 lbs.)
Medium
17–20
300°F
160°F
Well
20–24
300°F
170°F
Seafood
Fish, whole (3 to 5 lbs.)
30–40 total
375°F
Lobster Tails (6 to 8 oz. each)
20–25 total
325°F
Poultry
Whole Chicken (2
1
⁄
2
to 3
1
⁄
2
lbs.)
24–26
325°F
180°–185°F
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.)
50–55 total
325°F
180°–185°F
Cornish Hens Stuffed (1 to 1
1
⁄
2
lbs.)
55–60 total
325°F
180°–185°F
Duckling (4 to 5 lbs.)
24–26
300°F
180°–185°F
Turkey, whole*
Unstuffed (10 to 16 lbs.)
8–11
300°F
180°–185°F
Unstuffed (18 to 24 lbs.)
7–10
300°F
180°–185°F
Turkey Breast (4 to 6 lbs.)
16–19
300°F
170°F
Convection Roasting Guide—Suggested Settings
*
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.)
