37_ Operating the oven

Recommended convection roasting guide
Meat Weight (lb) Oven temp. (°F ) Roasting time*
(min per lb) Internal temp. (°F )
Beef
Rib roast 4-6 350 25-28
28-32
145 (med/rare)
160 (medium)
Rib eye roast,
(boneless) 4-6 350 24-29
29-34
145 (med/rare)
160 (medium)
Rump, eye, tip
sirloin (boneless) 3-6 350 25-30
28-35
145 (med/rare)
160 (medium)
Tenderloin roast 2-3 350 28-38 145 (med/rare)
Pork
Loin roast
(boneless or
bone-in)
5-8 375 15-25 170
Shoulder 3-6 375 20-30 160
Poultry
Chicken - whole 3-4 400 17-23 180
Turkey,
unstued** 12-15 350 12-16 180
Turkey,
unstued** 16-20 350 11-15 180
Turkey,
unstued** 21-25 350 8-12 180
Turkey breast 3-8 350 20-25 170
Cornish hen 1-1½ 375 45-75 (total time) 180
Lamb
Half leg 3-4 350 25-30
30-35
160 (medium)
170 (well)
Whole leg 6-8 350 25-30
30-35
160 (medium)
170 (well)
* Roasting times are approximate and may vary depending on the shape of the meat.
** A stued turkey requires additional roasting time. The minimum safe temperature for
stung in poultry is 165 °F.
NE595R1ABSR_AA_DG68-00432A-03_EN.indd 37 2013-05-23 �� 5:24:02