Manual

Convection Roasting
Wall Overt
Convection
roasting
guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20-24 325'F 140 'F}_
T_p Sirloin Meditm_ 24-28 325'F 16!)'F
(3 to 5 lbs.) X,X_II 28-32 325'F 17f)'F
Beef Tenderloin Rare 11)-14 325 'F 140 'F}_
Medium 14-18 325'F 16!I'F
Pork Bone-in, Boneless (3 to 5 lbs.) 23-27 325'F 17fI'F
Chops (1 / 2 t_ 1" thick) 2 chops 30-35 total 325 'F 170' F
4 chops 35-40 total 325'F 17f)'F
6 chops 40-45 total 325'F 170'F
Ham (;anneal, Butt, Shank (3 to 5 lbs.) 14-18 325'F 140'F
(full) cooked)
Lamb Bone-in, Boneless (3 to 5 lbs.) Medium 17-20 325'F 16!)'F
_,X_II 20-24 325 'F 170 'F
Seafood Fish, _hole (3 to 5 lbs.) 30-40 t_tal 400'F
Lobster Tails (6 to 8 oz. each) 20-25 t_tal 350'F
Poultry Whole Chicken (2½ t_ 3½ lbs.) 24-26 350'F 180'-185'F
Cornish Hens UllStUfl_'d (1 t_ 1 ½ lbs.) 50-55 total 350'F 180'-185'F
Stuftk'd (1 to 1 ½ lbs.) 55-60 total 350'F 180'-1 85'F
Duckling (4 to 5 lbs.) 24-26 325'F 18!) '-1 85'F
Turkey, _hole*
[)llStUftk.d (10 to 16 lbs.) 8-11 325'F 180'-185'F
[)llStUftk.d (18 to 24 lbs.) 7-10 325'F 180'-185'F
Turkey Breast (4 to 6 lbs.) 16-19 325'F 17f)'F
* Stqf/2_d bi)_ls g_nera@ rec/_dr(_ 30-45 min_tt(_s additional roasti_L," time. Shield hiq:s and br(_ast zdth finl to/m_vent ove)_broz_nd_L," and
do_i_ N (![shin.
) 77e _'.S. l)@artment q[Ag_4cugar(_ says "/_ar(_ be(f[is p@_da); b_tt you sho_dd know that coohi_N it to onls_ 140'1" m(_a_s some/hod
poisoni_ N o)wcnisms may s_trvive." (Source: S@ Food t4ooh. _mr Kitchen G_dde. _ _tM Rev..tithe 1985.)
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