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SettInG oVen controLS
table 5: convection roasting recommendations
meat
Weight
oven temp
Internal temp
mins per
lb
Beef
Standing rib roast* 4 to 6 lb .
350°F (177ºC)
*160ºF (71ºC)
25-30
Rib eye roast*
4 to 6 lb .
350°F (177ºC)
*160ºF (71ºC)
25-30
Tenderloin roast
2 to 3 lb .
400°F (204ºC)
*160ºF (71ºC)
15-25
Poul-
try
Turkey whole**
12 to 16 lb . 325°F (163ºC)
180°F (82ºC)
8-10
Turkey whole**
16 to 20 lb 325°F (163ºC)
180°F (82ºC)
10-15
Turkey whole**
20 to 24
lb .
325°F (163ºC)
180°F (82ºC)
12-16
Chicken
3 to 4 lb .
350°F-375°F (177ºC-
191ºC)*
180°F (82ºC)
12-16
Pork
Ham roast, fresh
4 to 6 lb .
325°F (163ºC)
160°F (71ºC)
30-40
Shoulder blade
roast
4 to 6 lb .
325°F (163ºC)
160°F (71ºC)
20-30
Loin
3 to 4 lb .
325°F (163ºC)
160°F (71ºC)
20-25
Pre-cooked ham
5 to 7 lb .
325°F (163ºC)
160°F (71ºC)
30-40
* The U .S . Department of Agriculture states, “Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive .” (Source: Safe Food
Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medi-
um rare fresh beef . For well done 170°F (77ºC)** Stuffed turkey requires additional roasting time . Shield
legs and breast with foil to prevent over browning and drying of the skin .
convection roasting tips:
• Preheating for convection roast is not necessary for most meats and poultry .
• Arrange oven racks so meat and poultry are on the lowest rack of the oven .
• Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the rec-
ommended time of your recipe (check the food at this time) . Then if needed, increase cook time until
the desired doneness is obtained .
• Do not cover foods when dry roasting - covering will prevent the meat from browning properly .
• When cooking meats use the broiler pan and insert . The broiler pan will catch grease spills and the
insert helps prevent grease splatters .