22
Consumer Support
Troubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
Using the convection oven.
Convection Roasting Guide
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib (3 to 5 lbs.)
Rare
†
20–24
325
°
F.
140
°
F.
Medium
24–28
325
°
F.
160
°
F.
Well
28–32
325
°
F.
170
°
F.
Boneless Rib, Top Sirloin
Rare
†
20–24
325
°
F.
140
°
F.
Medium
24–28
325
°
F.
160
°
F.
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 (2
1
⁄
2
to 3 lbs.) chuck, rump
35–45
300
°
F.
170
°
F.
Pork
Bone-in (3 to 5 lbs.)
23–27
325
°
F.
170
°
F.
Boneless (3 to 5 lbs.)
23–27
325
°
F.
170
°
F.
Pork Chops (
1
⁄
2
to 1
≤
thick) 2
chops
30–35
total
325
°
F.
170
°
F.
4 chops
35–40 total
325
°
F.
170
°
F.
6 chops
40–45 total
325
°
F.
170
°
F.
Ham
Canned (3 lbs. fully cooked)
14–18
325
°
F.
140
°
F.
Butt (5 lbs. fully cooked)
14–18
325
°
F.
140
°
F.
Shank (5 lbs. fully cooked)
14–18
325
°
F.
140
°
F.
Lamb
Bone-in (3 to 5 lbs.)
Medium
17–20
325
°
F.
160
°
F.
Well
20–24
325
°
F.
170
°
F.
Boneless (3 to 5 lbs.)
Medium
17–20
325
°
F.
160
°
F.
Well
20–24
325
°
F.
170
°
F.
Seafood
Fish, whole (3 to 5 lbs.)
30–40 total
400
°
F.
Lobster Tails (6 to 8 oz. each)
20–25 total
350
°
F.
Poultry
Whole Chicken (2
1
⁄
2
to 3
1
⁄
2
lbs.)
24–26
350
°
F.
180
°
–185
°
F.
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.)
50–55 total
350
°
F.
180
°
–185
°
F.
Cornish Hens 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.)