GE 49-8779, 164D3333P033 Convection roasting guide, Meats, Beef, Pork, Lamb, Seafood, Poultry

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Convection roasting guide

Meats			Minutes/Lb.	Oven Temp.	Internal Temp.
Beef	Rib, Boneless Rib,	Rare	20–24	325°F.	140°F.†
	Top Sirloin	Medium	24–28	325°F.	160°F.
	(3 to 5 lbs.)	Well	28–32	325°F.	170°F.
	Beef Tenderloin	Rare	10–14	325°F.	140°F.†
		Medium	14–18	325°F.	160°F.
	Pot Roast		35–45	300°F.	170°F.
	Chuck, Rump
	(21⁄2 to 3 lbs.)
Pork	Bone-in, Boneless		23–27	325°F.	170°F.
	(3 to 5 lbs.)
	Chops	2 chops	30–35 total	325°F.	170°F.
	(1/2 to	4 chops	35–40 total	325°F.	170°F.
	1″ thick)	6 chops	40–45 total	325°F.	170°F.
Ham	Canned, Butt,		14–18	325°F.	140°F.
	Shank (3 to 5 lbs.
	fully cooked)
Lamb	Bone-in, Boneless	Medium	17–20	325°F.	160°F.
	(3 to 5 lbs.)	Well	20–24	325°F.	170°F.
Seafood	Fish, whole		30–40 total	400°F.
	(3 to 5 lbs.)
	Lobster Tails		20–25 total	350°F.
	(6 to 8 oz. each)
Poultry	Whole Chicken		24–26	350°F.	180°–185°F.
	(21⁄2 to 31⁄2 lbs.)
	Cornish Hens
	Unstuffed (1 to 11⁄2 lbs.)		50–55 total	350°F.	180°–185°F.
	Stuffed (1 to 11⁄2 lbs.)		55–60 total	350°F.	180°–185°F.
	Duckling (4 to 5 lbs.)		24–26	325°F.	180°–185°F.
	Turkey, whole*
	Unstuffed (10 to 16 lbs.)	8–11	325°F.	180°–185°F.
	Unstuffed (18 to 24 lbs.)	7–10	325°F.	180°–185°F.
	Turkey Breast (4 to 6 lbs.)	16–19	325°F.	170°F.

*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning and drying of skin.

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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