Convection roasting guide
30
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib, Boneless Rib,
Rare
20–24
325°F.
140°F.†
Top Sirloin
Medium
24–28
325°F.
160°F.
(3 to 5 lbs.)
Well
28–32
325°F.
170°F.
Beef Tenderloin
Rare
10–14
325°F.
140°F.†
Medium
14–18
325°F.
160°F.
Pot Roast
35–45
300°F.
170°F.
Chuck, Rump
(2
1
⁄
2
to 3 lbs.)
Pork
Bone-in, Boneless
23–27
325°F.
170°F.
(3 to 5 lbs.)
Chops
2 chops
30–35 total
325°F.
170°F.
(1/2 to
4 chops
35–40 total
325°F.
170°F.
1
″
thick)
6 chops
40–45 total
325°F.
170°F.
Ham
Canned, Butt,
14–18
325°F.
140°F.
Shank (3 to 5 lbs.
fully cooked)
Lamb
Bone-in, Boneless
Medium
17–20
325°F.
160°F.
(3 to 5 lbs.)
Well
20–24
325°F.
170°F.
Seafood
Fish, whole
30–40 total
400°F.
(3 to 5 lbs.)
Lobster Tails
20–25 total
350°F.
(6 to 8 oz. each)
Poultry
Whole Chicken
24–26
350°F.
180°–185°F.
(2
1
⁄
2
to 3
1
⁄
2
lbs.)
Cornish Hens
Unstuffed (1 to 1
1
⁄
2
lbs.)
50–55 total
350°F.
180°–185°F.
Stuffed (1 to 1
1
⁄
2
lbs.)
55–60 total
350°F.
180°–185°F.
Duckling (4 to 5 lbs.)
24–26
325°F.
180°–185°F.
Turkey, whole
*
Unstuffed (10 to 16 lbs.)
8–11
325°F.
180°–185°F.
Unstuffed (18 to 24 lbs.)
7–10
325°F.
180°–185°F.
Turkey Breast (4 to 6 lbs.)
16–19
325°F.
170°F.
*
Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to
prevent over-browning 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.)
Operating Instr
uctions
Installation Instr
uctions
Safety Infor
mation
Tr
oubleshooting T
ips
Customer Ser
vice
