Monogram ZET1P Manuel Du Propriétaire page 21

Convection
roasting
guide
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F means some
Meats
Beef Rib, Boneless Rib,
Top Sirloin
(3 to 5 lbs.)
Beef Tenderloin
Pork Bone-in, Boneless (3 to 5 lbs.)
Chops (1/2 to 1" thick)
Ham Canned, Butt, Shank (3 to 5 lbs.)
(fully cooked)
Lamb Bone-in, Boneless (3 to 5 lbs.)
Seafood Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry Whole Chicken (2
1 2
Cornish Hens Unstuffed (1 to 1
Stuffed (1 to 1 lbs.)
1 2
Duckling (4 to 5 lbs.)
Turkey, whole*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning
and drying of skin.
food poisoning organisms may survive. " (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Rare
Medium
Well
Rare
Medium
2 chops
4 chops
6 chops
Medium
Well
to 3 lbs.)
1 2
lbs.)
1 2
Convection Roasting
Wall Oven
Minutes/Lb. Oven Temp.
20–24 325°F
24–28 325°F
28–32 325°F
10–14 325°F
14–18 325°F
23–27 325°F
30–35 total 325°F
35–40 total 325°F
40–45 total 325°F
14–18 325°F
17–20 325°F
20–24 325°F
30–40 total 400°F
20–25 total 350°F
24–26 350°F
50–55 total 350°F
55–60 total 350°F
24–26 325°F
8–11 325°F
7–10 325°F
16–19 325°F
Internal Temp.
140°F†
160°F
170°F
140°F†
160°F
170°F
170°F
170°F
170°F
140°F
160°F
170°F
180°–185°F
180°–185°F
180°–185°F
180°–185°F
180°–185°F
180°–185°F
170°F
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