MeatsandPoultryRoasting Chart

Place meat or poultry on the convection roasting rack set on top of the broiler pan.

Insert a meat thermometer.

Start in an unheated oven.

Roast at the oven temperature recommended for the time given or until the thermometer reaches the specified temperature for doneness.

Cover with foil and let stand for 10 to 20 minutes before carving.

The temperature will rise during standing time.

The temperature will rise more for meats and poultry roasted with steam-assisted convection than those roasted with Convection Roast.

FOOD

OVEN

COOKING TIME

MINUTES PER

INTERNAL

 

TEMPERATURE

(in hours and

1 LB (454 g)

TEMPERATURE

 

 

minutes)

 

 

 

 

 

 

 

Beef

 

 

 

 

 

 

 

 

 

Beef Rib Roast, from small end

 

 

 

 

(4-5 lbs [1.8-2.3 kg])

 

 

 

 

Auto Steam Meats

 

 

 

 

medium-rare

325°F (160°C)

1:30-1:45

18-22

130°F (54°C)

medium

325°F (160°C)

1:30-2:15

23-26

145°F (63°C)

Convection Roast

 

 

 

 

medium-rare

325°F (160°C)

1:45-2:00

26-30

135°F (57°C)

medium

325°F (160°C)

2:00-3:00

30-37

150°F (65°C)

Beef Rib Eye Roast

 

 

 

 

(4-4½ lbs [1.8-2 kg])

 

 

 

 

Auto Steam Meats

 

 

 

 

medium-rare

350°F (175°C)

1:30-1:45

23-27

130°F (54°C)

medium

350°F (175°C)

2:00-2:15

26-31

145°F (63°C)

Convection Roast

 

 

 

 

medium-rare

350°F (175°C)

2:00-2:15

26-28

135°F (57°C)

medium

350°F (175°C)

2:15-2:45

31-36

150°F (65°C)

Beef Sirloin Roast, boneless

 

 

 

 

(4-5 lbs [1.8-2.3 kg])

 

 

 

 

Auto Steam Meats

 

 

 

 

medium-rare

325°F (160°C)

1:30-2:00

19-21

130°F (54°C)

medium

325°F (160°C)

1:45-2:15

20-25

145°F (63°C)

Convection Roast

 

 

 

 

medium-rare

325°F (160°C)

1:45-2:15

23-27

135°F (57°C)

medium

325°F (160°C)

2:30-3:00

30-32

150°F (65°C)

 

 

 

 

 

Pork

 

 

 

 

 

 

 

 

 

Pork Top Loin Roast, single loin

 

 

 

 

(boneless 2-2½ lbs [1-1.1 kg])

 

 

 

 

Auto Steam Meats

325°F (160°C)

1:00-1:15

27-32

145°F (63°C)

Convection Roast

325°F (160°C)

1:15-1:30

31-37

150°F (65°C)

Pork Top Loin Roast, double loin, tied

 

 

 

 

(boneless 3-4 lbs [1.4-1.8 kg])

 

 

 

 

Auto Steam Meats

325°F (160°C)

1:30-1:45

24-28

145°F (63°C)

Convection Roast

325°F (160°C)

1:45-2:00

25-32

150°F (65°C)

Pork Loin Center Rib Roast

 

 

 

 

(3-4 lbs [1.4-1.8 kg])

 

 

 

 

Auto Steam Meats

325°F (160°C)

1:30-1:45

22-27

145°F (63°C)

Convection Roast

325°F (160°C)

1:30-2:00

30-40

150°F (65°C)

Pork Tenderloin (¾-1 lb [340-454 g])

 

 

 

 

Auto Steam Meats

425°F (220°C)

0:25-0:33

30-36

145°F (63°C)

Convection Roast

425°F (220°C)

0:30-0:33

32-38

150°F (65°C)

Ham, fully cooked shank

 

 

 

 

(8-8½ lbs [3.6-3.9 kg])

 

 

 

 

Auto Steam Meats

300°F (150°C)

1:45-2:00

13-14

125°F (52°C)

Convection Roast

300°F (150°C)

2:30-2:45

19-20

130°F (54°C)

26

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KitchenAid 9762892B manual MeatsandPoultryRoasting Chart, Food Oven Cooking Time Minutes PER Internal Temperature

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