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MEAT ROASTING GUIDELINES FOR CONVECTION COOKING
Food
Beef
Ribs (2 to 4 lbs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2½ to 3 lbs.)
Chuck, Rump
Meat Loaf (2 lbs.)
Canned (3-lb. fully cooked)
Ham
Butt
Shank (5-lb. fully cooked)
Bone-in (2 to 4 lbs.)
Lamb
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Bone-in (2 to 4 lbs.)
Pork
Boneless (2 to 4 lbs.)
Pork Chops (½ to 1-inch thick)
2 chops
4 chops
6 chops
Whole Chicken (2½ to 3½ lbs.)
Poultry
Chicken Pieces (2½ to 3½ lbs.)
Duckling (4 to 5 lbs.)
Turkey Breast (4 to 6 lbs.)
Fish, whole (3 to 5 lbs.)
Seafood
Lobster Tails (6 to 8-oz. each)
*See Suggested Internal Food Temperatures, page 14.
NOTE:
• The roasting times in the chart above are only guidelines for your reference. You need to adjust time according
to the food or to your preference. Check doneness at the minimum time and then adjust time by touching the
More+ or Less- pad.
(5-lb. fully cooked)
Oven Temp.*
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
400°F
325°F
325°F
325°F
300°F
300°F
300°F
300°F
300°F
300°F
325°F
325°F
325°F
375°F
425°F
375°F
325°F
400°F
350°F
Time, Min. / lb.
45 to 50
50 to 55
55 to 60
53 to 58
58 to 63
63 to 68
28 to 32
32 to 36
83 to 88
65 to 75
20 to 25
20 to 25
17 to 20
42 to 47
47 to 52
50 to 55
55 to 60
48 to 52
56 to 61
42 to 45
45 to 48
48 to 55
25 to 35
10 to 12
19 to 21
21 to 25
13 to 18
12 to 17
18
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