40
_ operating the oven
recommended convection roasting guide
The size, weight, thickness, roasting temperature setting, and your preference of
doneness will affect the roasting time.
The following guide is based on foods starting at refrigerator temperature.
Food
Minutes
Per Pound
Oven
Temperature
Internal
Temperature
Beef
Rib Roast
(3 to 5 lb)
Medium
28–33
350 °F
(177 °C)
160 °F
(71 °C)
Well Done
30–38
350 °F
(177 °C)
170 °F
(77 °C)
Tenderloin
Roast
(2 to 3 lb)
Medium
35–45
350 °F
(177 °C)
160 °F
(71 °C)
Well Done
45–55
350 °F
(177 °C)
170 °F
(77 °C)
pork
Roast
(Bone-in or Boneless)
(3 to 5 lb)
22–28
350 °F
(177 °C)
170 °F
(77 °C)
Chops
(0.5- to 1-in
thick)
2 chops
30–40 total
350 °F
(177 °C)
170 °F
(77 °C)
4 chops
40–50 total
350 °F
(177 °C)
170 °F
(77 °C)
6 chops
45–55 total
350 °F
(177 °C)
170 °F
(77 °C)
poultry
Chicken, Whole
(2.5 to 3.5 lb)
26–30
375 °F
(191 °C)
180 °F
(82 °C)
Turkey, Whole (Unstuffed *)
(10 to 16 lb)
10–16
325 °F
(163 °C)
180 °F
(82 °C)
Turkey, Whole (Unstuffed *)
(18 to 24 lb)
8–15
325 °F
(163 °C)
180 °F
(82 °C)
Turkey Breasts (4 to 6 lb)
18–23
325 °F
(163 °C)
170 °F
(77 °C)
Cornish Hen (1 to 1.5 lb)
50–75 total
325 °F
(163 °C)
180 °F
(82 °C)
Lamb
Half Leg
(3 to 4 lb)
Medium
25–30
325 °F
(163 °C)
160 °F
(71 °C)
Well Done
30–35
325 °F
(163 °C)
170 °F
(77 °C)
Whole Leg
(6 to 7 lb)
Medium
25–30
325 °F
(163 °C)
160 °F
(71 °C)
Well Done
30–35
325 °F
(163 °C)
170 °F
(77 °C)
*
Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffing in poultry is 165 °F (74 °C).
User manual NX58H5 Series_DG68-00CFR.indb 40
08/02/2014 12:02:20