EN
21
14 - Convection Roast Tips and Techniques
Convection Roast Chart -
DOUBLE CONVECTION CAVITY
MEATS
WEIGHT (lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
BEEF
Rib Roast
4 -
6
325 (160)
2
18 - 22
145 (63) medium rare
20 - 25
160 (71) medium
Rib Eye Roast, (boneless)
4 -
6
325 (160)
2
18 - 22
145 (63) medium rare
20 - 25
160 (71) medium
Rump, Eye, Tip, Sirloin (boneless)
3 -
6
325 (160)
2
18 - 22
145 (63) medium rare
20 - 25
160 (71) medium
Tenderloin Roast
2 -
3
425 (220)
2
15 - 20
145 (63) medium rare
PORK
Loin Roast (boneless or bone-in)
5 -
8
350 (175)
2
18 - 22
160 (71) medium
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
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