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Convection Roasting Guide
Meats |
|
| Minutes/Lb. | Oven Temp. | Internal Temp. |
Beef | Rib (3 to 5 lbs.) | Rare† | 325°F | 140°F | |
|
| Medium | 325°F | 160°F | |
|
| Well | 325°F | 170°F | |
| Boneless Rib, Top Sirloin | Rare† | 325°F | 140°F | |
|
| Medium | 325°F | 160°F | |
|
| Well | 325°F | 170°F | |
| Beef Tenderloin | Rare† | 325°F | 140°F | |
|
| Medium | 325°F | 160°F | |
| Pot Roast (21⁄2 to 3 lbs.) chuck, rump |
| 300°F | 170°F | |
Pork |
| 325°F | 170°F | ||
| Boneless (3 to 5 lbs.) |
| 325°F | 170°F | |
| Pork Chops (1⁄2 to 1″ thick) | 2 chops | 325°F | 170°F | |
|
| 4 chops | 325°F | 170°F | |
|
| 6 chops | 325°F | 170°F | |
Ham | Canned (3 lbs. fully cooked) |
| 325°F | 140°F | |
| Butt (5 lbs. fully cooked) |
| 325°F | 140°F | |
| Shank (5 lbs. fully cooked) |
| 325°F | 140°F | |
Lamb | Medium | 325°F | 160°F | ||
|
| Well | 325°F | 170°F | |
| Boneless (3 to 5 lbs.) | Medium | 325°F | 160°F | |
|
| Well | 325°F | 170°F | |
Seafood | Fish, whole (3 to 5 lbs.) |
| 400°F |
| |
| Lobster Tails (6 to 8 oz. each) |
| 350°F |
| |
Poultry | Whole Chicken (21⁄2 to 3 1⁄2 lbs.) |
| 350°F | ||
| Cornish Hens Unstuffed (1 to 11⁄2 lbs.) |
| 350°F | ||
| Cornish Hens Stuffed (1 to 11⁄2 lbs.) |
| 350°F | ||
| Duckling (4 to 5 lbs.) |
| 325°F | ||
| Turkey, whole* |
|
| 325°F | |
| Unstuffed (10 to 16 lbs.) |
| |||
| Unstuffed (18 to 24 lbs.) |
| 325°F | ||
| Turkey Breast (4 to 6 lbs.) |
| 325°F | 170°F |
*Stuffed birds generally require
†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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