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Recommended convection roasting guide
Meat
Beef
Rib Roast
Rib Eye Roast,
(boneless)
Rump, Eye, Tip
Sirloin (boneless)
Tenderloin Roast
Pork
Loin Roast
(boneless or
bone-in)
Shoulder
Poultry
Chicken - whole
Turkey,
unstuffed**
Turkey,
unstuffed**
Turkey,
unstuffed**
Turkey Breast
Cornish Hen
Lamb
Half Leg
Whole Leg
*
Roasting times are approximate and may vary depending on the shape of the meat.
The convection roast temperature is 25˚F less recommended on packages or recipes.
The temperature in this chart has been reduced 25˚F.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for
stuffing in poultry is 165˚F.
2_ Operating the oven
Weight (lb)
Oven temp. ( ˚F )
4-6
325
4-6
325
3-6
325
2-3
325
5-8
350
3-6
350
3-4
375
12-15
325
16-20
325
21-25
325
3-8
325
1-1½
350
3-4
325
6-8
325
Roasting time*
Internal temp. ( ˚F )
(min per lb)
25-28
145 (med/rare)
28-32
160 (medium)
24-29
145 (med/rare)
27-34
160 (medium)
25-30
145 (med/rare)
28-35
160 (medium)
28-38
145 (med/rare)
15-25
20-30
17-23
12-16
11-15
8-12
20-25
45-75 (total time)
25-30
160 (medium)
30-35
25-30
160 (medium)
30-35
170
160
180
180
180
180
170
180
170 (well)
170 (well)
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