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Setting Oven Controls
Convection roasting temperature and time recommendations
Table 2:
Meat
Beef
Standing rib roast
Ribeye roast
Tenderloin roast
Poultry
Turkey whole**
Turkey whole**
Turkey whole**
Chicken
Pork
Ham roast, fresh
Shoulder blade roast
Loin
Pre-cooked ham
* The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C)
means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA) The lowest temper-
ature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done cook to 170°F (77°C).
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the
skin.
Weight
Oven Temp
4 to 6 lbs.
350°F (176°C)
4 to 6 lbs.
350°F (176°C)
2 to 3 lbs.
400°F (204°C)
12 to 16 lbs.
325°F (162°C)
16 to 20 lbs
325°F (162°C)
20 to 24 lbs.
325°F (162°C)
3 to 4 lbs.
350°F-375°F
(176°C -190°C)
4 to 6 lbs.
325°F (162°C)
4 to 6 lbs.
325°F (162°C)
3 to 4 lbs.
325°F (162°C)
5 to 7 lbs.
325°F (162°C)
Internal Temp
Minutes per lb.
160°F (71°C*)
160°F (71°C*)
160°F (71°C*)
180°F (82°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
160°F (71°C*)
160°F (71°C*)
160°F (71°C*)
160°F (71°C*)
27
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
30-40
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