Meatsand PoultryRoasting 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
FOOD | OVEN | COOKING TIME | MINUTES PER | INTERNAL | |
| TEMPERATURE | (in hours and | 1 LB (454 g) | TEMPERATURE | |
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| minutes) |
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Beef |
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Beef Rib Roast, from small end |
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Auto Steam Meats |
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325°F (160°C) | 130°F (54°C) | ||||
medium | 325°F (160°C) | 145°F (63°C) | |||
Convection Roast |
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325°F (160°C) | 135°F (57°C) | ||||
medium | 325°F (160°C) | 150°F (65°C) | |||
Beef Rib Eye Roast |
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Auto Steam Meats |
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350°F (175°C) | 130°F (54°C) | ||||
medium | 350°F (175°C) | 145°F (63°C) | |||
Convection Roast |
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350°F (175°C) | 135°F (57°C) | ||||
medium | 350°F (175°C) | 150°F (65°C) | |||
Beef Sirloin Roast, boneless |
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Auto Steam Meats |
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325°F (160°C) | 130°F (54°C) | ||||
medium | 325°F (160°C) | 145°F (63°C) | |||
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Convection Roast |
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325°F (160°C) | 135°F (57°C) | ||||
medium | 325°F (160°C) | 150°F (65°C) | |||
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Pork |
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Pork Top Loin Roast, single loin |
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[boneless |
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Auto Steam Meats | 325°F (160°C) | 145°F (63°C) | |||
Convection Roast | 325°F (160°C) | 150°F (65°C) | |||
Pork Top Loin Roast, double loin, tied |
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[boneless |
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Auto Steam Meats | 325°F (160°C) | 145°F (63°C) | |||
Convection Roast | 325°F (160°C) | 150°F (65°C) | |||
Pork Loin Center Rib Roast |
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Auto Steam Meats | 325°F (160°C) | 145°F (63°C) | |||
Convection Roast | 325°F (160°C) | 150°F (65°C) | |||
Pork Tenderloin |
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Auto Steam Meats | 425°F (220°C) | 145°F (63°C) | |||
Convection Roast | 425°F (220°C) | 150°F (65°C) | |||
Ham, fully cooked shank |
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Auto Steam Meats | 300°F (150°C) | 125°F (52°C) | |||
Convection Roast | 300°F (150°C) | 130°F (54°C) |
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