Conventional Roasting Chart
| Type and | Weight | Conventional | Conventional | Internal |
|
| ||
| Cut of Meat | (lbs) | Temperature | Time | Temperature |
| |||
|
|
|
| (oF) | (oC) | (min./lb.) | (oF) | (oC) |
|
| BEEF |
|
|
|
|
|
|
|
|
| Rib Roast | 4 | 325 | 163 |
|
|
|
| |
| •Rare |
|
|
|
| 25 | 140 | 60 |
|
| •Medium |
|
|
|
| 30 | 155 | 68 |
|
| •Well Done |
|
|
|
| 40 | 170 | 77 |
|
| Rump Roast | 4 | - 6 | 325 | 163 |
|
|
|
|
| •Medium |
|
|
|
| 25 | 155 | 68 |
|
| •Well Done |
|
|
|
| 30 | 170 | 77 |
|
| Tip Roast | 3 | - 4 | 325 | 163 |
|
|
|
|
| •Medium |
|
|
|
| 35 | 155 | 68 |
|
| •Well Done |
|
|
|
| 40 | 170 | 77 |
|
| LAMB |
|
|
|
|
|
|
|
|
| Leg of Lamb | 3 | - 5 | 325 | 163 | 30 | 180 | 82 |
|
| PORK |
|
|
|
|
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|
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|
| Pork Loin | 3 | - 5 | 325 | 163 | 35 | 180 | 82 |
|
| Pork Chops |
|
|
|
|
|
|
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|
| 1” (2.5 cm) thick 1 | - 1.5 | 350 | 177 | 82 |
| |||
| Shoulder | 5 | - 8 | 325 | 163 | 30 - 35 | 180 | 82 |
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| |
| Ham, |
|
|
|
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|
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|
| (fully cooked) | 5 |
| 325 | 163 | 18 | 140 | 60 |
|
| POULTRY |
|
|
|
|
|
|
|
|
| Chicken, whole | 3 | - 4 | 375 | 191 | 30 | 180 | 82 |
|
| Chicken, | 4 |
| 350 | 177 | 20 - 25 | 180 | 82 |
|
| quarters |
|
|
|
|
|
|
|
|
| Turkey, | 12 - 16 | 325 | 163 | 16 - 20 | 180 | 82 |
| |
| unstuffed |
|
|
|
|
|
|
|
|
| Turkey, | 12 - 16 | 325 | 163 | 18 - 24 | 180 | 82 |
| |
| stuffed |
|
|
|
|
|
|
|
|
| Turkey Breasts | 4 | - 6 | 350 | 177 | 25 | 180 | 82 |
|
| Cornish Hens | 1 | - 2 | 350 | 177 | 82 |
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Convection Roasting Chart
| Type and | Weight | Convectionl | Convection | Internal |
|
| ||
| Cut of Meat | (lbs) | Temperature | Time | Temperature |
| |||
|
|
|
| (oF) | (oC) | (min./lb.) | (oF) | (oC) |
|
| BEEF |
|
|
|
|
|
|
|
|
| Rib Roast | 4 | 300 | 149 |
|
|
|
| |
| •Rare |
|
|
|
| 20 | 140 | 48 |
|
| •Medium |
|
|
|
| 24 | 155 | 68 |
|
| •Well Done |
|
|
|
| 30 | 170 | 77 |
|
| Rump Roast | 4 | - 6 | 300 | 149 |
|
|
|
|
| •Medium |
|
|
|
| 20 | 155 | 68 |
|
| •Well Done |
|
|
|
| 24 | 170 | 77 |
|
| Tip Roast | 3 | - 4 | 300 | 149 |
|
|
|
|
| •Medium |
|
|
|
| 30 | 155 | 68 |
|
| •Well Done |
|
|
|
| 35 | 170 | 77 |
|
| LAMB |
|
|
|
|
|
|
|
|
| Leg of Lamb | 3 | - 5 | 300 | 149 | 30 | 180 | 82 |
|
| PORK |
|
|
|
|
|
|
|
|
| Pork Loin | 3 | - 5 | 300 | 149 | 30 | 180 | 82 |
|
| Pork Chops |
|
|
|
|
|
|
|
|
| 1” (2.5 cm) thick 1 | - 1.5 | 325 | 163 | 82 |
| |||
| Shoulder | 5 | - 8 | 300 | 149 | 25 - 28 | 180 | 82 |
|
|
|
|
|
|
|
|
|
| |
| Ham, |
|
|
|
|
|
|
|
|
| (fully cooked) | 5 |
| 325 | 163 | 15 | 140 | 60 |
|
| POULTRY |
|
|
|
|
|
|
|
|
| Chicken, whole | 3 | - 4 | 350 | 177 | 25 | 180 | 82 |
|
| Chicken, | 4 |
| 325 | 163 | 15 - 20 | 180 | 82 |
|
| quarters |
|
|
|
|
|
|
|
|
| Turkey, | 12 - 16 | 300 | 149 | 11 - 14 | 180 | 82 |
| |
| unstuffed |
|
|
|
|
|
|
|
|
| Turkey, | 12 - 16 | 300 | 149 | 10 - 16 | 180 | 82 |
| |
| stuffed |
|
|
|
|
|
|
|
|
| Turkey Breasts | 4 | - 6 | 325 | 163 | 20 | 180 | 82 |
|
| Cornish Hens | 1 | - 2 | 325 | 163 | 82 |
| ||
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22 | 23 |