36_ operating the oven
Recommended convection roasting guide (FX710BGS / FX510BGS)

The size, weight, thickness, roasting temperature setting, and your preference of

doneness will aect the roasting time.

The following guide is based on foods starting at refrigerator temperature.

Food Minutes
Per Pound
Oven
Temperature
Internal
Temperature
Beef
Rib Roast
(3 to 5 lb)
Medium 28–33 350 °F
(177 °C)
160 °F
(71 °C)
Well Done 30–38 350 °F
(177 °C)
170 °F
(77 °C)
Tenderloin
Roast
(2 to 3 lb)
Medium 35–45 350 °F
(177 °C)
160 °F
(71 °C)
Well Done 45–55 350 °F
(177 °C)
170 °F
(77 °C)
pork
Roast
(Bone-in or Boneless)
(3 to 5 lb)
22–28 350 °F
(177 °C)
170 °F
(77 °C)
Chops
(0.5- to 1-in
thick)
2 chops 30–40 total 350 °F
(177 °C)
170 °F
(77 °C)
4 chops 40–50 total 350 °F
(177 °C)
170 °F
(77 °C)
6 chops 45–55 total 350 °F
(177 °C)
170 °F
(77 °C)
poultry
Chicken, Whole
(2.5 to 3.5 lb) 26–30 375 °F
(191 °C)
180 °F
(82 °C)
Turkey, Whole (Unstued *)
(10 to 16 lb) 10–16 325 °F
(163 °C)
180 °F
(82 °C)
Turkey, Whole (Unstued *)
(18 to 24 lb) 8–15 325 °F
(163 °C)
180 °F
(82 °C)
Turkey Breasts (4 to 6 lb) 18–23 325 °F
(163 °C)
170 °F
(77 °C)
Cornish Hen (1 to 1.5 lb) 50–75 total 325 °F
(163 °C)
180 °F
(82 °C)
Lamb
Half Leg
(3 to 4 lb)
Medium 25–30 325 °F
(163 °C)
160 °F
(71 °C)
Well Done 30–35 325 °F
(163 °C)
170 °F
(77 °C)
Whole Leg
(6 to 7 lb)
Medium 25–30 325 °F
(163 °C)
160 °F
(71 °C)
Well Done 30–35 325 °F
(163 °C)
170 °F
(77 °C)
* Stued turkey requires additional roasting time. The minimum safe

temperature for stung in poultry is 165 °F (74 °C).

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