GB
21
Double convenction cavity
MEATS
WEIGHT
(lb)
OVEN TEMP.
°F (C°)
RACK
POSITION
TIME
(min. per ib)
INTERNAL
TEMP. °F (C°)
Beef
Rib Roast
4-6
325 (160)
2
18-22
20-25
145 (63) medium rare
160 (71) medium
Riv Eye Roast, (bone-
less)
4-6
325 (160)
2
18-22
20-25
145 (63) medium rare
160 (71) medium
Rump, Eye, Tip, Sirloin
(boneless)
3-6
325 (160)
2
18-22
20-25
145 (63) medium rare
160 (71) medium
Tenderloin Roast
2-3
425 (220)
2
15-20
145 (63) medium rare
Pork
Loin roast
5-8
350 (175)
2
18-22
160 (71) medium
(boneless or bone-in)
Shoulder
3-6
350 (175)
2
20-25
160 (71) medium
Poultry
Chicken whole
3-4
375 (190)
2
20-23
180 (82)
Turkey, not stuffed
12-15
325 (160)
1
10-14
180 (82)
Turkey, not stuffed
16-20
325 (160)
1
9-11
180 (82)
Turkey, not stuffed
21-25
325 (160)
1
6-10
180 (82)
Turkey Breast
3-8
325 (160)
1
15-20
170 (77)
Comish Hen
1-1½
350 (175)
2
45-75 total
180 (82)
Lamb
Half Leg
3-4
325 (160)
2
20-27
160 (71) medium
25-32
170 (77) well
Whole leg
6-8
325 (160)
1
20-27
160 (71) medium
25-32
170 (77) well
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking
