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USING YOUR CONVECTION OVEN
MEAT ROASTING TABLE FOR CONVECTION COOKING
MEATS
Beef
Rib (2 to 4 lbs.)
Rare
Medium
Well
Boneless Rib, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2
Chuck, Rump
Ham
Canned (3-lb. fully cooked)
Butt
(5-lb. fully cooked)
Shank (5-lb. fully cooked)
Lamb
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Pork
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops
(
1
/
to 1-inch thick)
2
2 chops
4 chops
6 chops
Poultry
Whole Chicken
(2
1
/
to 3
1
2
Chicken Pieces
(2
1
/
to 3
1
2
Cornish Hens
Unstuffed (1 to 1
Stuffed (1 to 1
Duckling (4 to 5 lbs.)
Turkey Breast
(4 to 6 lbs.)
Seafood
Fish, whole
(3 to 5 lbs.)
Lobster Tails
(6 to 8-oz. each)
1
/
to 3 lbs.)
2
/
lbs.)
2
/
lbs.)
2
1
/
lbs.)
2
/
lbs.)
1
2
OVEN TEMPERATURE
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
375°F
350°F
375°F
375°F
375°F
325°F
400°F
350°F
20
MINUTES/POUND
21 to 26
26 to 31
31 to 36
25 to 30
30 to 35
35 to 40
12 to 16
16 to 20
45 to 50
20 to 25
20 to 25
17 to 20
21 to 26
26 to 31
25 to 30
29 to 34
26 to 30
32 to 36
12 to 15
15 to 18
18 to 25
25 to 35
13 to 16
10 to 15
15 to 20
19 to 21
21 to 25
10 to 15
12 to 17
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