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Les langues disponibles
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
14 - Convection Roast Tips and Techniques
DOUBLE CONVECTION CAVITY
WEIGHT (lb) OVEN TEMP.
°F (°C)
4 -
6
325
(160)
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
POSI-
(min. per lb)
TION
2
18 - 22
145 (63) medium rare
20 - 25
160 (71) medium
2
18 - 22
145 (63) medium rare
20 - 25
160 (71) medium
2
18 - 22
145 (63) medium rare
20 - 25
160 (71) medium
2
15 - 20
145 (63) medium rare
2
18 - 22
160 (71) medium
2
20 - 25
160 (71) medium
2
20 - 23
180 (82)
1
10 - 14
180 (82)
1
9 - 11
180 (82)
1
6 - 10
180 (82)
1
15 - 20
170 (77)
2
45 - 75 total 180 (82)
2
20 - 27
160 (71) medium
25 - 32
170 (77) well
1
20 - 27
160 (71) medium
25 - 32
170 (77) well
EN
INTERNAL
TEMP. °F (°C)
21
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