27
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
TEMPERATURE COOKING TIME
(in hours and
minutes)
MINUTES PER
1 LB (454 g) INTERNAL
TEMPERATURE
Beef
Beef Rib Roast, from small end
[4-5 lbs (1.8-2.3 kg)]
Auto Steam Meats
medium-rare
medium
Convection Roast
medium-rare
medium
Beef Rib Eye Roast
[4-4½ lbs (1.8-2 kg)]
Auto Steam Meats
medium-rare
medium
Convection Roast
medium-rare
medium
Beef Sirloin Roast, boneless
[4-5 lbs (1.8-2.3 kg)]
Auto Steam Meats
medium-rare
medium
Convection Roast
medium-rare
medium
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
350°F (175°C)
350°F (175°C)
350°F (175°C)
350°F (175°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
1:30-1:45
1:30-2:15
1:45-2:00
2:00-3:00
1:30-1:45
2:00-2:15
2:00-2:15
2:15-2:45
1:30-2:00
1:45-2:15
1:45-2:15
2:30-3:00
18-22
23-26
26-30
30-37
23-27
26-31
26-28
31-36
19-21
20-25
23-27
30-32
130°F (54°C)
145°F (63°C)
135°F (57°C)
150°F (65°C)
130°F (54°C)
145°F (63°C)
135°F (57°C)
150°F (65°C)
130°F (54°C)
145°F (63°C)
135°F (57°C)
150°F (65°C)
Pork
Pork Top Loin Roast, single loin
[boneless 2-2½ lbs (1-1.1 kg)]
Auto Steam Meats
Convection Roast