Conventional Roasting Chart
|
|
|
|
|
| Time | Rack | Internal | |
|
| Food | Weight | Temp | (min/lb) | Position | Temp | ||
|
|
|
|
|
|
|
|
| |
|
|
| BEEF |
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
| Rib Roast |
|
|
|
|
|
|
|
|
| Rare | 3 | - 6 lbs | 325Þ F (163Þ C) | 25 | - 30 | 2 | 140Þ F (60Þ C) |
|
| Medium | 3 | - 6 lbs | 325Þ F (163Þ C) | 30 | - 35 |
| 155Þ F (68Þ C) |
|
| Well done | 3 | - 6 lbs | 325Þ F (163Þ C) | 35 | - 40 |
| 170Þ F (77Þ C) |
|
| Rump Roast |
|
|
|
|
|
|
|
|
| Medium | 3 | - 6 lbs | 325Þ F (163Þ C) | 35 | - 40 | 2 | 155Þ F (68Þ C) |
|
| Well done | 3 | - 6 lbs | 325Þ F (163Þ C) | 40 | - 45 |
| 170Þ F (77Þ C) |
|
| Tip Roast |
|
|
|
|
|
|
|
|
| Medium | 3 | - 6 lbs | 325Þ F (163Þ C) | 40 | - 45 | 2 | 155Þ F (68Þ C) |
|
| Well done | 3 | - 6 lbs | 325Þ F (163Þ C) | 45 | - 50 |
| 170Þ F (77Þ C) |
|
| LAMB |
|
|
|
|
|
|
|
|
| Lamb Leg | 3 | - 6 lbs | 325Þ F (162Þ C) | 30 | - 40 | 2 | 180Þ F (82Þ C) |
|
|
|
|
|
|
|
|
|
|
|
| PORK |
|
|
|
|
|
|
|
|
| Pork Loin | 3 | - 6 lbs | 325Þ F (162Þ C) | 35 | - 40 | 2 | 180Þ F (82Þ C) |
|
| Pork Chops |
|
| 350Þ F (177Þ C) | 55 | - 60 | 3 | 180Þ F (82Þ C) |
Tips |
| 1" thick |
|
|
| total time |
|
| |
| Ham, fully | 8 | - 12 lbs | 325Þ F (163Þ C) | 17 | - 20 | 1 | 130Þ F (54Þ C) | |
|
| ||||||||
Cooking |
| Cooked |
|
|
|
|
|
|
|
| Turkey, | 10 - 16 lbs | 325Þ F (163Þ C) | 15 | - 20 | 1 | 180Þ F (82Þ C) | ||
|
| POULTRY |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
| Chicken, Whole | 3 | - 6 lbs | 375Þ F (191Þ C) | 30 - 35 | 1 | 180Þ F (82Þ C) | |
|
| Unstuffed |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
| Turkey | 20 - 24 lbs | 325Þ F (163Þ C) | 15 | - 20 | 1 | 180Þ F (82Þ C) | |
|
| Turkey, Stuffed | 10 - 16 lbs | 325Þ F (163Þ C) | 17 | - 22 | 1 | 180Þ F (82Þ C) | |
|
|
|
|
|
|
|
|
| |
|
| Turkey, Stuffed | 20 - 24 lbs | 325Þ F (163Þ C) | 17 | - 22 | 1 | 180Þ F (82Þ C) | |
|
| Turkey Breast | 4 | - 6 lbs | 325Þ F (163Þ C) | 18 | - 22 | 1 | 180Þ F (82Þ C) |
|
|
|
|
|
|
|
|
|
|
Convection Roasting Chart
|
|
|
| Time | Rack | Internal |
|
| |
Food | Weight | Temp | (min/lb) | Position | Temp |
|
| ||
| BEEF |
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
Rib Roast |
|
|
|
|
|
|
|
|
|
Rare | 3 | - 6 lbs | 325Þ F (163Þ C) | 17 | - 22 | 2 | 140Þ F (60Þ C) |
|
|
Medium | 3 | - 6 lbs | 325Þ F (163Þ C) | 21 - 24 |
| 155Þ F (68Þ C) |
|
| |
Well done | 3 | - 6 lbs | 325Þ F (163Þ C) | 27 | - 30 |
| 170Þ F (77Þ C) |
|
|
Rump Roast |
|
|
|
|
|
|
|
|
|
Medium | 3 | - 6 lbs | 325Þ F (163Þ C) | 17 | - 20 | 2 | 155Þ F (68Þ C) |
|
|
Well done | 3 | - 6 lbs | 325Þ F (163Þ C) | 21 | - 24 |
| 170Þ F (77Þ C) |
|
|
Tip Roast |
|
|
|
|
|
|
|
|
|
Medium | 3 | - 6 lbs | 325Þ F (163Þ C) | 27 | - 30 | 2 | 155Þ F (68Þ C) |
|
|
Well done | 3 | - 6 lbs | 325Þ F (163Þ C) | 32 | - 35 |
| 170Þ F (77Þ C) |
|
|
LAMB |
|
|
|
|
|
|
|
|
|
Lamb Leg | 3 | - 6 lbs | 325Þ F (162Þ C) | 20 | - 25 | 2 | 180Þ F (82Þ C) |
|
|
|
|
|
|
|
|
|
|
|
|
PORK |
|
|
|
|
|
|
|
|
|
Pork Loin | 3 | - 6 lbs | 325Þ F (162Þ C) | 20 | - 25 | 2 | 180Þ F (82Þ C) |
|
|
Pork Chops |
|
| 325Þ F (162Þ C) | 35 | - 40 | 3 | 180Þ F (82Þ C |
|
|
1" thick |
|
|
| total time |
|
|
| Cooking | |
POULTRY | 8 | - 12 lbs | 325Þ F (163Þ C) | 12 | - 14 | 1 | 130Þ F (54Þ C) |
| |
Ham, fully |
|
| |||||||
Cooked |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Tips |
Chicken, Whole | 3 | - 6 lbs | 375Þ F (191Þ C) | 20 | - 25 | 1 | 180Þ F (82Þ C) |
| |
|
| ||||||||
Turkey, | 10 - 16 lbs | 325Þ F (163Þ C) | 12 | - 14 | 1 | 180Þ F (82Þ C) |
|
| |
Unstuffed |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
Turkey | 20 - 24 lbs | 325Þ F (163Þ C) | 9 - 11 | 1 | 180Þ F (82Þ C) |
|
| ||
Turkey, Stuffed | 10 - 16 lbs | 325Þ F (163Þ C) | 13 | - 16 | 1 | 180Þ F (82Þ C) |
|
| |
|
|
|
|
|
|
|
|
| |
Turkey, Stuffed | 20 - 24 lbs | 325Þ F (163Þ C) | 10 | - 13 | 1 | 180Þ F (82Þ C) |
|
| |
Turkey Breast | 4 | - 6 lbs | 325Þ F (163Þ C) | 15 | - 20 | 1 | 180Þ F (82Þ C) |
|
|
|
|
|
|
|
|
|
|
|
|
32 | 33 |
