COOKING
MEAT ROASTING GUIDELINES FOR CONVECTION COOKING
FOOD |
| OVEN TEMP. | TIME, MIN./LB. |
|
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|
Beef | Ribs (2 to 4 lbs.) |
|
|
| Rare | 300°F | 45 to 50 |
| Medium | 300°F | 50 to 55 |
| Well | 300°F | 55 to 60 |
| Boneless Ribs, Top Sirloin |
|
|
| Rare | 300°F | 53 to 58 |
| Medium | 300°F | 58 to 63 |
| Well | 300°F | 63 to 68 |
| Beef Tenderloin |
|
|
| Rare | 300°F | 28 to 32 |
| Medium | 300°F | 32 to 36 |
| Pot Roast (21/2 to 3 lbs.) |
|
|
| Chuck, Rump | 300°F | 83 to 88 |
| Meat Loaf (2 lbs.) | 400°F | 65 to 75 |
Ham | Canned | 325°F | 20 to 25 |
| Butt | 325°F | 20 to 25 |
| Shank | 325°F | 17 to 20 |
Lamb |
|
| |
| Medium | 300°F | 42 to 47 |
| Well | 300°F | 47 to 52 |
| Boneless (2 to 4 lbs.) |
|
|
| Medium | 300°F | 50 to 55 |
| Well | 300°F | 55 to 60 |
|
|
|
|
Pork | 300°F | 48 to 52 | |
|
|
| |
| Boneless (2 to 4 lbs.) | 300°F | 56 to 61 |
| Pork Chops (1/2 to |
|
|
| 2 chops | 325°F | 42 to 45 |
| 4 chops | 325°F | 45 to 48 |
| 6 chops | 325°F | 48 to 55 |
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|
|
|
Poultry | Whole Chicken (21/2 to 31/2 lbs.) | 375°F | 25 to 35 |
| Chicken Pieces (21/2 to 31/2 lbs.) | 425°F | 10 to 12 |
| Duckling (4 to 5 lbs.) | 375°F | 19 to 21 |
| Turkey Breast (4 to 6 lbs.) | 325°F | 21 to 25 |
Seafood | Fish, whole (3 to 5 lbs.) | 400°F | 13 to 18 |
| Lobster Tails (6 to | 350°F | 12 to 17 |
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Note:
•The roasting time in the chart above is only a guideline for your reference. You need to adjust time according to the food condition or your preference. Check doneness at the minimum time.
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