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MEAT ROASTING GUIDELINES
FOR CONVECTION
COOKING
coov
Beef
Ribs (2 to 4 Ibs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast
(21/2
to 3 Ibs.)
Chuck, Rump
Meat Loaf (2 Ibs.)
Canned (3-lb. fully cooked)
Ham
Butt
(5-lb. fully cooked)
Shank
(5-lb. fully cooked)
Bone-in (2 to/4 Ibs.)
Lamb
Medium
Well
Boneless (2 to/4 Ibs.)
Medium
Well
Bone-in (2 to/4 Ibs.)
Pork
Boneless (2 to/4 Ibs.)
Pork Chops (1/2to 1-inch thick)
2 chops
/4 chops
6 chops
Poultry
Whole Chicken
(21/2
to 31/2Ibs.)
Chicken Pieces (21/2to 31/2Ibs.)
Duckling
(/4to 5 Ibs.)
Turkey Breast (/4to 6 Ibs.)
Seafood
Fish, whole (3 to 5 Ibs.)
Lobster Tails (6 to 8-oz. each)
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
400°F
325°F
325°F
325°F
300°F
300°F
300°F
300°F
300°F
300°F
325°F
325°F
325°F
375°F
425°F
375°F
325°F
400°F
350°F
*See Suggested
Internal Food Temperatures,
page 1/4.
45 to 50
50 to 55
55 to 60
53 to 58
58 to 63
63 to 68
28 to 32
32 to 36
83 to 88
65 to 75
20 to 25
20 to 25
17 to 20
42 to 47
47 to 52
50 to 55
55 to 60
48 to 52
56 to 61
42 to 45
45 to 48
48 to 55
25 to 35
10to 12
19 to 21
21 to 25
13to 18
12 to 17
NOTE:
• The roasting times in the chart above are only guidelines
for your reference. You need to adjust time according
to the food or to your preference. Check doneness at the minimum time and then adjust time by touching the
More+ or Less- pad.
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