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Convection Roast Chart -
MEATS
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, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Comish Hen
LAMB
Half Leg
Whole Leg
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking
22
DOUBLE CONVECTION CAVITY
WEIGHT (lb)
OVEN TEMP.
°F (°C)
4 -
6
325
4 -
6
325
(160)
3 -
6
325
(160)
2 -
3
425
(220)
5 -
8
350
(175)
3 -
6
350
(175)
3 -
4
375
(190)
12 - 15
325
(160)
16 - 20
325
(160)
21 - 25
325
(160)
3 -
8
325
(160)
1 -
1½
350
(175)
3 -
4
325
(160)
6 -
8
325
(160)
RACK
TIME
POSITION
(min. per lb)
(160)
2
18 - 22
20 - 25
2
18 - 22
20 - 25
2
18 - 22
20 - 25
2
15 - 20
2
18 - 22
2
20 - 25
2
20 - 23
1
10 - 14
1
9 - 11
1
6 - 10
1
15 - 20
2
45 - 75 total 180 (82)
2
20 - 27
25 - 32
1
20 - 27
25 - 32
INTERNAL
TEMP. °F (°C)
145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
160 (71) medium
180 (82)
180 (82)
180 (82)
180 (82)
170 (77)
160 (71) medium
170 (77) well
160 (71) medium
170 (77) well
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