Convection Roasting Guidelines for meat, Poultry, & Fish
| Weight | Conv | Conv | Conv | Standard | Standard | Min | |
| Temp. (˚F) | Temp. (˚F) | Bake Temp. | |||||
Type & Cut | (Lbs.) | Mode | & Rack | (Minutes | Bake Temp. | (Minutes | Internal | |
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| Position | per LB.) | (˚F) | per LB.) | Temp (˚F) | |
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BEEF RIB ROAST |
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| 350˚ | 24 | 375˚ | 30 | 145 | |
Pure Conv | ||||||||
1 or 2 | 26 |
| 35 | 160 | ||||
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| 28 |
| 40 | 170 | ||
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BONELESS ROLLED |
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| 350˚ |
| 375˚ |
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RUMP ROAST | Pure Conv |
| 25 | 160 | ||||
1 or 2 | 20 |
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| 22 |
| 30 | 170 | ||
ROUND TIP ROAST |
| 350˚ | 24 | 375˚ |
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Pure Conv | 28 | 160 | ||||||
1 or 2 |
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| 30 | 170 | ||
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LEG OF LAMB | Pure Conv | 325˚ | 350˚ | 145 | ||||
WITH BONE | 1 or 2 |
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MEDIUM RARE |
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BONELESS ROLLED |
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| 350˚ |
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PORK ROAST | Pure Conv | 375˚ | 155 | |||||
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| 1 or 2 |
| 170 | ||||
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1” THICK PORK |
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| 350˚ |
| 375˚ | Total Time: |
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CHOPS | Pure Conv |
| 155 | |||||
1 or 2 | N/A |
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| minutes | 170 | ||
Not rec | N/A | N/A | 325˚ | Total Time: | 140 | |||
COVERED IN FOIL |
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WHOLE FRYER | Pure Conv | 350˚ or 375˚ | Total Time: | 375˚ | Total Time: | 180 | ||
CHICKEN | 1 or 2 | 1 hour |
| 2 hours | in the thigh | |||
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| 15 minutes |
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WHOLE ROASTING | Pure Conv | 350˚ or 375˚ | Total Time: | 375˚ | Total Time: | 180 | ||
CHICKEN | 1 or 2 | 1 hour |
| 2 1/2 hours | in the thigh | |||
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| 45 minutes |
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TURKEY | Pure Conv | 325˚ | 350˚ | 180 | ||||
Pure Conv | ||||||||
1 or 2 |
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| Conv Bake |
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TURKEY | Pure Conv | 325˚ | 350˚ | 180 | ||||
Pure Conv | ||||||||
1 or 2 |
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| Conv Bake |
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BONELESS TURKEY | Pure Conv | 375˚ | Total Time: | 400˚ | Total Time: | 170 | ||
BREAST | 1 or 2 | 30 minutes |
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CORNISH | 4 total | Pure Conv | 375˚ | Total Time: | 400˚ | Total Time: | 165 | |
GAME HENS | 1 or 2 |
| 1 hour | in the thigh | ||||
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| 15 minutes |
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FRESH | 4 total | Pure Conv | 350˚ | Total Time: | 375˚ | Total Time: | N/A | |
FISH FILLETS | 1 or 2 |
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16