Roasting
Conventional Roasting Chart
(when using the Bake or Convection Bake setting)
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| Time | Internal | |
| Food | Weight | Temp | (min/lb) | Temp | |
| BEEF |
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| Rib roast |
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| Rare | 4 - 6 lbs | 325˚ F (162.8˚C) | 25 | 140˚ F (60.0˚ C) | |
| Medium | 4 - 6 lbs | 325˚ F (162.8˚C) | 30 | 155˚ F (68.3˚ C) | |
| Well done | 4 - 6 lbs | 325˚ F (162.8˚C) | 40 | 170˚ F (76.7˚ C) | |
| Rump roast |
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| Medium | 4 - 6 lbs | 325˚ F (162.8˚C) | 25 | 155˚ F (68.3˚ C) | |
| Well done | 4 - 6 lbs | 325˚ F (162.8˚C) | 30 | 170˚ F (76.7˚ C) | |
| Tip roast |
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| Medium | 3 - 4 lbs | 325˚ F (162.8˚C) | 35 | 155˚ F (68.3˚ C) | |
| Well done | 3 - 4 lbs | 325˚ F (162.8˚C) | 40 | 170˚ F (76.7˚ C) | |
| LAMB |
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| Lamb leg | 3 - 5 lbs | 325˚ F (162.8˚ C) | 30 | 180˚ F (82.2˚ C) | |
| PORK |
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| Pork loin | 3 - 5 lbs | 325˚ F (162.8˚ C) | 35 | 180˚ F (82.2˚ C) | |
| Pork chops | 1 | 350˚ F (176.7˚ C) | 55 - 60 | N/A | |
| 1" thick |
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| total time |
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| Ham, fully | 5 lbs | 325˚ F (162.8˚ C) | 18 | 130˚ F (54.4˚ C) | |
| cooked |
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Operation | POULTRY |
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Chicken, whole | 3 - 4 lbs | 375˚ F (190.6˚ C) | 30 | 180˚ F (82.2˚ C) | ||
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| Turkey, | 12 - 16 lbs | 325˚ F (162.8˚C) | 16 - 20 | 180˚ F (82.2˚ C) | |
| unstuffed |
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| Turkey | 20 - 24 lbs | 325˚ F (162.8˚ C) | 16 - 20 | 180˚ F (82.2˚ C) | |
| Turkey,stuffed | 12 - 16 lbs | 325˚ F (162.8˚ C) | 17 - 21 | 180˚ F (82.2˚ C) | |
| Turkey,stuffed | 20 - 24 lbs | 325˚ F (162.8˚ C) | 17 - 21 | 180˚ F (82.2˚ C) | |
| Turkey breast | 4 - 6 lbs | 325˚ F (162.8˚ C) | 20 | 180˚ F (82.2˚ C) |
Note: The above information is given as a guide only.
Convection Roasting Chart
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| Time | Internal |
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Food | Weight | Temp | (min/lb) | Temp |
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BEEF |
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Rib roast |
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Rare | 4 | - 6 lbs | 325˚ F (162.8˚ C) | 25 | 140˚ F (60.0˚ C) |
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Medium | 4 | - 6 lbs | 325˚ F (162.8˚ C) | 24 | 155˚ F (68.3˚ C) |
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Well done | 4 | - 6 lbs | 325˚ F (162.8˚ C) | 30 | 170˚ F (76.7˚ C) |
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Rump roast |
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Medium | 4 | - 6 lbs | 325˚ F (162.8˚ C) | 20 | 155˚ F (68.3˚ C) |
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Well done | 4 | - 6 lbs | 325˚ F (162.8˚ C) | 24 | 170˚ F (76.7˚ C) |
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Tip roast |
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Medium | 3 | - 4 lbs | 325˚ F (162.8˚ C) | 30 | 155˚ F (68.3˚ C) |
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Well done | 3 | - 4 lbs | 325˚ F (162.8˚ C) | 35 | 170˚ F (76.7˚ C) |
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LAMB |
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Lamb leg | 3 | - 5 lbs | 325˚ F (162.8˚ C) | 30 | 180˚ F (82.2˚ C) |
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PORK |
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Pork loin | 3 | - 5 lbs | 325˚ F (162.8˚ C) | 30 | 180˚ F (82.2˚ C) |
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Pork chops | 1 | 325˚ F (162.8˚ C) | 45 - 50 | N/A |
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1" thick |
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| total time |
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Ham, fully |
| 5 lbs | 325˚ F (162.8˚ C) | 15 | 130˚ F (54.4˚ C) |
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cooked |
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POULTRY |
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Chicken, whole | 350 (176.7 C) | 25 | 180˚ F (82.2˚ C) | Operation | |||
Turkey, | 12 - 16lbs | 325˚ F (162.8˚ C) | 11 | 180˚ F (82.2˚ C) | |||
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unstuffed |
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Turkey | 20 | - 24 lbs | 325˚ F (162.8˚ C) | 11 | 180˚ F (82.2˚ C) |
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Turkey, stuffed | 12 | - 16 lbs | 325˚ F (162.8˚ C) | 9 - 10 | 180˚ F (82.2˚ C) |
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Turkey, stuffed | 20 | - 24 lbs | 325˚ F (162.8˚ C) | 9 - 10 | 180˚ F (82.2˚ C) |
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Turkey breast | 4 | - 6 lbs | 325˚ F (162.8˚ C) | 20 | 180˚ F (82.2˚ C) |
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Note: The above information is given as a guide only.
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