CONVECTION ROAST TIPS
• Do not preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chicken or turkey, tuck wings behind
back and loosely tie legs with kitchen string.
• Use the 2-piece broil pan for roasting uncovered.
• Use a meat thermometer to determine the internal tempera-
ture.
• Double-check the internal temperature of meat or poultry by
inserting meat thermometer into another position.
• Large poultry may also need to be covered with foil (and
pan roasted) during a portion of the roasting time to prevent
over-browning.
• The minimum safe temperature for stuffing in poultry is
165ºF (74ºC).
• After removing the item from the oven, cover loosely with foil
for 10 to 15 minutes before carving if necessary to increase
the final internal temperature by 5° to 10°F (3° to 6°C).
CONVECTION ROAST CHART
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, small
• Turkey, medium
• Turkey, large
• Turkey Breast
• Cornish Hen
Lamb
• Half Leg
• Whole Leg
OVEN TEMP.
LB
˚F (˚C)
POSITION
4–6
325 (163)
4–6
325 (163)
3–6
325 (163)
2–3
400 (205)
5–8
350 (177)
3–6
350 (177)
3–4
375 (190)
12–15
325 (163)
16–20
325 (163)
21–25
325 (163)
3–8
325 (163)
1–1
/
350 (177)
1
2
3–4
325 (163)
6–8
325 (163)
19
WARNING
BURN HAZARD
Use an oven mitt when inserting or removing a meat
thermometer.
Do not touch broil element.
Failure to wear proper oven mitts can result in burns.
RACK
MINUTES
PER LB
2
16–20
18–22
2
16–20
18–22
2
16–20
18–22
2
15–20
2
16–20
2
20–25
2
18–21
1
10–14
1
9–11
1
6–10
1
15–20
2
45–75
2
22–27
28–33
1
22–27
28–33
OVEN USE
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)
180 (82)
160 (71) medium
170 (77) well
160 (71) medium
170 (77) well
E