Operation - Oven

Table 6: Convection Roast Chart

Meats

Item

Weight

Oven Temp.*

Roasting Time*

Internal Temp.

(lb)

(oF)

(min per lb)

(oF)

 

 

 

Rib roast

4-6

325

25-32

145 (med/rare)

 

Rib eye roast (boneless)

4-6

325

28-32

160 (medium)

Beef

24-32

145 (med/rare)

Rump, eye, tip, sirloin (boneless)

3-6

325

27-32

160 (medium)

 

25-30

145 (med/rare)

 

Tenderloin roast

2-3

425

28-32

160 (medium)

 

15-25

145 (med/rare)

 

 

 

 

 

 

Pork

Loin roast (boneless or bone in)

5-8

350

15-25

160

Shoulder

3-6

350

20-30

160

 

 

 

 

 

 

 

 

Chicken - whole

3-4

375

14-20

180

 

Turkey - unstuffed**

12-15

325

10-14

180

Poultry

Turkey - unstuffed**

16-20

325

9-13

180

Turkey - unstuffed**

21-25

325

6-10

180

 

 

Turkey breast

3-8

325

20-25

170

 

Cornish hen

1-1 1/2

350

45-75 (total time)

180

 

 

 

 

 

 

 

Half leg

3-4

325

30-35

160 (medium)

Lamb

 

 

 

25-30

170 (well)

Whole leg

6-8

325

25-30

160 (medium)

 

 

 

 

 

30-35

170 (well)

 

 

 

 

 

 

*Roasting times are approximate and may vary depending on shape of the meat.

**Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.

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