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OPERATION
MEAT ROASTING TABLE FOR CONVECTION COOKING
FOOD
Beef
Ribs (2 to 4 lbs.)
Rare
Medium
Well
Boneless Ribs, 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 (
2 chops
4 chops
6 chops
Poultry
Whole Chicken (2
Chicken Pieces (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)
NOTES:
• The roasting times in the chart above are only guidelines for your reference. You need to adjust time according to the
food condition or your preference. Check doneness at the minimum time and then adjust time by touching the More or
Less pad.
(cont'd)
1
/
to 3 lbs.)
2
1
/
to 1-inch thick)
2
/
to 3
/
lbs.)
1
1
2
2
1
/
to 3
1
/
lbs.)
2
2
1
/
lbs.)
2
1
/
lbs.)
2
OVEN TEMP.
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°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
350°F
375°F
375°F
375°F
325°F
400°F
350°F
16
TIME, MIN. / lb.
42 to 47
47 to 52
52 to 57
50 to 55
55 to 60
60 to 65
25 to 29
29 to 33
80 to 85
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
18 to 21
10 to 15
15 to 20
19 to 21
21 to 25
13 to 18
12 to 17
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