Operating the oven _
41
04
OPERA
TING THE O
VEN
Recommended convection roasting guide
Meat
Weight (lb)
Oven temp. (°F ) Roasting time*
(min per lb)
Internal temp. (°F )
Beef
Rib roast
4-6
325
25-28
28-32
145 (med/rare)
160 (medium)
Rib eye roast,
(boneless)
4-6
325
24-29
29-34
145 (med/rare)
160 (medium)
Rump, eye, tip
sirloin (boneless)
3-6
325
25-30
28-35
145 (med/rare)
160 (medium)
Tenderloin roast
2-3
325
28-38
145 (med/rare)
Pork
Loin roast
(boneless or
bone-in)
5-8
350
15-25
170
Shoulder
3-6
350
20-30
160
Poultry
Chicken - whole
3-4
375
17-23
180
Turkey,
unstuffed**
12-15
325
12-16
180
Turkey,
unstuffed**
16-20
325
11-15
180
Turkey,
unstuffed**
21-25
325
8-12
180
Turkey breast
3-8
325
20-25
170
Cornish hen
1-1½
350
45-75 (total time)
180
Lamb
Half leg
3-4
325
25-30
30-35
160 (medium)
170 (well)
Whole leg
6-8
325
25-30
30-35
160 (medium)
170 (well)
*
Roasting times are approximate and may vary depending on the shape of the meat.
The convection roast temperature is 25 °F less than recommended on packages or
recipes. The temperature in this chart has been reduced 25 °F.
*
* A stuffed turkey requires additional roasting time. The minimum safe temperature for
stuffing in poultry is 165 °F.
*
** Set the temperature to the temperature called for in the recipe. The oven will
automatically decrease the temperature by 25 °F for convection roasting.
FE710DRS_XAA_DG68-00333A-01.indd 41
2011-03-16 �� 2:46:47