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Convection Roast function cooking table
Meat type
Standing Rib Roast
(med-rare)
Standing Rib Roast
(well done)
Whole Ham, bone-in 10 - 15
Whole Turkey
Whole Turkey
Whole Chicken
Pork Shoulder/Butt
Roast
Pork Loin
* In Convection Roast it is recommended to use the meat probe to reach the desired cooking level. Otherwise,
refer to the Time/lb column.
** For lower meat weight it is suggested to decrease the Probe T° setting by 5°F. The cooking duration will
decrease accordingly.
Weight (lb)
Oven T°
5 - 7
350°F - 175°C
5 - 7
350°F - 175°C
325°F - 160°C
10 - 15
325°F - 160°C
15 - 20
325°F - 160°C
4 - 6
380°F - 190°C
4 - 6
325°F - 160°C
2 - 4
350°F - 175°C
USING THE OVEN
Probe T°
Time/lb (min/lb)
150°F - 65°C
23
185°F - 85°C
34
-
24
-
12
-
10
180°F - 80°C
22
180°F - 80°C
43
170°F - 75°C
33
35
Rack position
2 - 3
2 - 3
3
3
3
3
3
3
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