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Convection Roasting
Guide
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib(3 to 5 Ibs.)
Rare t
20-24
325°F
140°F
Medium
24-28
325°F
160°F
Well
28-32
325°F
170°F
Boneless Rib,TopSirloin
Rare t
20-24
325°F
140°F
Medium
24-28
325°F
160°F
Well
28-32
325°F
170°F
BeefTenderloin
Rare t
10-14
325°F
140°F
Medium
14-18
325°F
160°F
PotRoast(21/_ to 3 Ibs.)chuck,rump
35-45
300°F
170°F
Pork
Bone-in (3 to 5 Ibs.)
23-27
325°F
170°F
Boneless (3 to 5 Ibs.)
23-27
325°F
170°F
PorkChops(½to 1" thick)
2 chops
30-35 total
325°F
170°F
4 chops
35-40 total
325°F
170°F
6 chops
40-45 total
325°F
170°F
Ham
Canned (3 Ibs.fully cooked)
14-18
325°F
140°F
Butt (5 Ibs.fully cooked)
14-18
325°F
140°F
Shank(5 Ibs.fully cooked)
14-18
325°F
140°F
Lamb
Bone-in (3 to 5 Ibs.)
Medium
17-20
325°F
160°F
Well
20-24
325°F
170°F
Boneless (3 to 5 Ibs.)
Medium
17-20
325°F
160°F
Well
20-24
325°F
170°F
Seafood
Fish,whole (3 to 5 Ibs.)
30-40 total
400°F
Lobster Tails(6 to 8 oz.each)
20-25 total
350°F
Poultry
Whole Chicken (2½ to 3½ Ibs.)
24-26
350°F
180°-185°F
Cornish HensUnstuffed(1 to 1½ Ibs.)
50-55 total
350°F
180°-185°F
Cornish HensStuffed(1to 1½ Ibs.)
55-60 total
350°F
180°-185°F
Duckling(4 to 5 Ibs.)
24-26
325°F
180°-185°F
Turkey, w hole*
Unstuffed(10to 16 Ibs.)
8-11
325°F
180°-185°F
Unstuffed(18to 24 Ibs.)
7-10
325°F
180°-185°F
TurkeyBreast(4to 6 Ibs.)
16-19
325°F
170°F
_ St_([fi,d birds g'enerM(_' requh-e 30-45
minute,_ additional
roasting" time. Shieh/
le¢'_ and bn)ast with j_fil to prevent
overlm>wning" and d_)'ing" _/ skin.
i- The _ZS. D@mlment
_!/Ag'_#ultzne
s_13's'Wm-e beq/ i,spo/)u/m,
but you should know their eooki_l_" it to on(_' 140°1; memos
somej_od
poi,soni_"
o_'m_i,sms
m_)' sm_,ive. "(Source:
Sq/i, Food Book. )+mr Kitek_,n Guide.
USI)A
I_ev. June
1985.)
2/
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