operating the oven _
38
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
350
25-28
28-32
145 (med/rare)
160 (medium)
Rib Eye Roast,
(boneless)
4-6
350
24-29
29-34
145 (med/rare)
160 (medium)
Rump, Eye, Tip
Sirloin (boneless)
3-6
350
25-30
28-35
145 (med/rare)
160 (medium)
Tenderloin Roast
2-3
350
28-38
145 (med/rare)
Pork
Loin Roast
(boneless or
bone-in)
5-8
375
15-25
170
Shoulder
3-6
375
20-30
160
Poultry
Chicken - whole
3-4
400
17-23
180
Turkey,
unstuffed**
12-15
350
12-16
180
Turkey,
unstuffed**
16-20
350
11-15
180
Turkey,
unstuffed**
21-25
350
8-12
180
Turkey Breast
3-8
325
20-25
170
Cornish Hen
1-1½
375
45-75 (total time)
180
Lamb
Half Leg
3-4
350
25-30
30-35
160 (medium)
170 (well)
Whole Leg
6-8
350
25-30
30-35
160 (medium)
170 (well)
*
Roasting times are approximate and may vary depending on the shape of the meat.
**
Stuffed turkey requires additional roasting time. The minimum safe temperature for
stuffing in poultry is 165~170 °F.
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