Oven Operations | SEM/SEMW Oven Care and Use Manual |
Convection Roast Recommendations
MEAT AND POULTRY | OVEN | RACK |
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UNCOVERED PAN | TEMPERATURE |
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Beef: |
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| Minutes | Per lb. |
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Standing rib | 325°F | 2 |
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| 135°F | Med Rare | 145ºF | |||
3 to 6 lbs. |
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| 28 to 32 |
| 150°F | Med | 160°F | ||||
6 to 9 lbs. |
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| 160°F | Well | 170°F | |||
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Boneless rib | 325°F | 2 |
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| 135°F | Med Rare | 145ºF | |||
1 to 4 lbs. |
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| 30 to 33 |
| 150°F | Med | 160°F | ||||
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| 160°F | Well | 170°F | |||
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Sirloin, boneless | 325°F | 2 |
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| 135°F | Med Rare | 145ºF | |||
Rump, eye |
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| 30 to 33 |
| 150°F | Med | 160°F | ||||
3 to 6 lbs. |
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| 160°F | Well | 170°F | |||
425°F | 2 |
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| 135°F | Med Rare | 145ºF | |||||
Tenderloin |
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| 30 to 40 min. | 150°F | Med | 150°F | |||||
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| 35 to 45 min. | 160°F | Well | 170°F | ||||||
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Chicken: 3 to 5 lbs. |
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| Minutes Per | lb. |
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Unstuffed | 375°F | 2 |
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| 18 to 21 |
| 180ºF | Thigh | 180ºF | ||||
Stuffed* | 375°F | 2 |
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| 18 to 21 |
| 180ºF | Thigh | 180ºF | ||||
Pieces | 375°F | 3 |
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| 60 minutes |
| 180ºF | Thigh | 180ºF | ||||
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Cornish Game |
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| Total Time |
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Hens | 350°F | 2 |
| 60 to 90 minutes | 180°F | Thigh | 180°F | ||||||
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Meatloaf |
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1 to 2 lbs. | 350°F |
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| 60 to 75 minutes | 170°F | Well | 170ºF | ||||||
Lamb: |
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Leg |
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4 to 8 lbs. | 325°F | 1 |
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| 24 to 30 |
| 135°F | Med Rare | 145ºF | ||||
Rack of lamb |
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1 to 3 lbs. | 325°F | 1 |
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| 30 to 35 |
| 135°F | Med Rare | 145ºF | ||||
Pork: |
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Loin |
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4 to 6 lbs. | 325ºF | 2 |
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| 32 to 35 |
| 160°F | Well | 170ºF | ||||
Shoulder |
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3 to 5 lbs. | 325ºF | 2 |
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| 32 to 35 |
| 160°F | Wel | l |
| 170ºF | ||
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Turkey: |
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| Minutes Per | lb. |
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Whole, |
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8 to 15 lbs. |
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Unstuffed | 325ºF | 1 |
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| 9 to 12 |
| 180ºF | Thigh | 180ºF | ||||
Stuffed* | 325°F | 1 |
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| 10 to 15 |
| 180ºF | Thigh | 180ºF | ||||
Whole |
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16 to 24 lbs. |
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Unstuffed | 325°F | 1 |
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| 7 to 11 |
| 180ºF | Thigh | 180ºF | ||||
Stuffed | 325°F | 1 |
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| 10 to 12 |
| 180ºF | Thigh | 180ºF | ||||
Breast, with bone |
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5 to 7 lbs. | 325°F | 2 |
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| 16 to 21 |
| 170ºF | Breast | 170ºF | ||||
Veal: |
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| Minutes Per | lb. |
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Loin (bone in) |
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2 to 4 lbs. | 325°F | 2 |
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| 32 to 34 |
| 165°F | Well | 170ºF | ||||
* The minimum safe temperature for stuffing in poultry is 165ºF.
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