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Using the convection oven.

Convection Roasting Guide

Meats

 

 

Minutes/Lb.

Oven Temp.

Internal Temp.

Beef

Rib (3 to 5 lbs.)

Rare

20–24

325°F.

140°F.

 

 

Medium

24–28

325°F.

160°F.

 

 

Well

28–32

325°F.

170°F.

 

Boneless Rib, Top Sirloin

Rare

20–24

325°F.

140°F.

 

 

Medium

24–28

325°F.

160°F.

 

 

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 (2 12 to 3 lbs.) chuck, rump

 

35–45

300°F.

170°F.

Pork

Bone-in (3 to 5 lbs.)

 

23–27

325°F.

170°F.

 

Boneless (3 to 5 lbs.)

 

23–27

325°F.

170°F.

 

Pork Chops (12 to 1thick)

2 chops

30–35 total

325°F.

170°F.

 

 

4 chops

35–40 total

325°F.

170°F.

 

 

6 chops

40–45 total

325°F.

170°F.

Ham

Canned (3 lbs. fully cooked)

 

14–18

325°F.

140°F.

 

Butt (5 lbs. fully cooked)

 

14–18

325°F.

140°F.

 

Shank (5 lbs. fully cooked)

 

14–18

325°F.

140°F.

Lamb

Bone-in (3 to 5 lbs.)

Medium

17–20

325°F.

160°F.

 

 

Well

20–24

325°F.

170°F.

 

Boneless (3 to 5 lbs.)

Medium

17–20

325°F.

160°F.

 

 

Well

20–24

325°F.

170°F.

Seafood

Fish, whole (3 to 5 lbs.)

 

30–40 total

400°F.

 

 

Lobster Tails (6 to 8 oz. each)

 

20–25 total

350°F.

 

Poultry

Whole Chicken (2 12 to 3 12 lbs.)

 

24–26

350°F.

180°–185°F.

 

Cornish Hens Unstuffed (1 to 112 lbs.)

 

50–55 total

350°F.

180°–185°F.

 

Cornish Hens Stuffed (1 to 112 lbs.)

 

55–60 total

350°F.

180°–185°F.

 

Duckling (4 to 5 lbs.)

 

24–26

325°F.

180°–185°F.

 

Turkey, whole*

 

 

325°F.

180°–185°F.

 

Unstuffed (10 to 16 lbs.)

 

8–11

 

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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GE 49-8973-2 01-00 JR, 164D3333P200-3 manual Convection Roasting Guide, Meats

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