26
USING YOUR CONVECTION OVEN
MEAT ROASTING TABLE FOR CONVECTION COOKING
MEATS
Beef
Ham
Lamb
Pork
Poultry
Seafood
Rib (2 to 4 lbs. [1 to 2 kg])
Rare
Medium
Well
Boneless Rib, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2
1
/
2
to 3 lbs. [1 to 1.5 kg])
Chuck, Rump
Canned (3-lb. [1.5 kg] fully cooked)
Butt (5-lb. [2.3 kg] fully cooked)
Shank (5-lb. [2.3 kg] fully cooked)
Bone-In (2 to 4 lbs. [1 to 2 kg])
Medium
Well
Boneless (2 to 4 lbs. [1 to 2 kg])
Medium
Well
Bone-In (2 to 4 lbs. [1 to 2 kg])
Boneless (2 to 4 lbs. [1 to 2 kg])
Pork Chops (1/2- to 1-inch [1- to 2.5-cm] thick)
2 chops
4 chops
6 chops
Whole Chicken (2
1
/
2
to 3
1
/
2
lbs. [1 to 2 kg])
Chicken Pieces (2
1
/
2
to 3
1
/
2
lbs. [1 to 2 kg])
Cornish Hens
Unstuffed (1 to 1
1
/
2
lbs. [0.5 to 0.7 kg])
Stuffed (1 to 1
1
/
2
lbs. [0.5 to 0.7 kg])
Duckling (4 to 5 lbs. [2 to 2.3 kg])
Turkey Breast (4 to 6 lbs. [2 to 3 kg])
Fish, Whole (3 to 5 lbs. [1.5 to 2.3 kg])
Lobster Tails (6 to 8 oz. [170 to 225 g] each)
Time, Min./lb.
Oven Temp.
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
375°F (190°C)
350°F (180°C)
375°F (190°C)
375°F (190°C)
375°F (190°C)
325°F (160°C)
400°F (200°C)
350°F (180°C)
21 to 26
26 to 31
31 to 36
25 to 30
30 to 35
35 to 40
12 to 16
16 to 20
45 to 50
20 to 25
20 to 25
17 to 20
21 to 26
26 to 31
25 to 30
29 to 34
26 to 30
32 to 36
12 to 15
15 to 18
18 to 25
25 to 35
13 to 16
10 to 15
15 to 20
19 to 21
21 to 25
10 to 15
12 to 17
NOTES:
•
The roasting times in the table above are only guidelines for your reference. You need to adjust the roasting time
according to the food condition or your preference.