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Recommended convection roasting guide
Meat | Weight (lb) | Oven temp. (°F) | Roasting time* | Internal temp. (°F) | |
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Beef |
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Rib Roast | 325 | 145 (med/rare) | |||
160 (medium) | |||||
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Rib Eye Roast, | 325 | 145 (med/rare) | |||
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(boneless) | 160 (medium) | ||||
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Rump, Eye, Tip | 325 | 145 (med/rare) | |||
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Sirloin (boneless) | 160 (medium) | ||||
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Tenderloin Roast | 325 | 145 (med/rare) | |||
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Pork |
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Loin Roast |
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(boneless or | 350 | 170 | |||
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Shoulder | 350 | 160 | |||
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Poultry |
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Chicken - whole | 375 | 180 | |||
Turkey, | 325 | 180 | |||
unstuffed** | |||||
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Turkey, | 325 | 180 | |||
unstuffed** | |||||
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Turkey, | 325 | 180 | |||
unstuffed** | |||||
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Turkey Breast | 325 | 170 | |||
Cornish Hen | 350 | 180 | |||
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Lamb |
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Half Leg | 325 | 160 (medium) | |||
170 (well) | |||||
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Whole Leg | 325 | 160 (medium) | |||
170 (well) | |||||
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* Roasting times are approximate and may vary depending on the shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165˚F.
31_ Operating the oven