20
Using the convection oven.
(on some models)
Operating
Instructions
Safety
Instructions
Car
e
and
Cleaning
Installation
Instructions
Tr
oubleshooting
Tips
Consumer
S
uppor
t
Convection Roasting Guide
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib (3 to 5 lbs.)
Rare†
20–24
325
°
F
140
°
F
Medium
24–28325
°
F
160
°
F
Well
28–32
325
°
F
170
°
F
Boneless Rib, Top Sirloin
Rare†
20–24
325
°
F
140
°
F
Medium
24–28325
°
F
160
°
F
Well
28–32
325
°
F
170
°
F
Beef Tenderloin
Rare†
10–14
325
°
F
140
°
F
Medium
14–18325
°
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)
14–18325
°
F
140
°
F
Butt (5 lbs. fully cooked)
14–18325
°
F
140
°
F
Shank (5 lbs. fully cooked)
14–18325
°
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
18 0
°
–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
18 0
°
–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
overbrowning 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.)