22
O
pe
ra
tin
g
In
st
ru
ct
io
ns
Sa
fe
ty
In
st
ru
ct
io
ns
In
st
al
la
tio
n
In
st
ru
ct
io
ns
Tr
ou
bl
es
ho
ot
in
g
Ti
ps
Co
ns
um
er
S
up
po
rt
Using the convection oven.
(on some models)
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib (3 to 5 lbs.)
Rare†
20–24
325
˚
F
140
˚
F
Medium
24–28
325
˚
F
160
˚
F
Well
28–32
325
˚
F
170
˚
F
Boneless Rib, Top Sirloin
Rare†
20–24
325
˚
F
140
˚
F
Medium
24–28
325
˚
F
160
˚
F
Well
28–32
325
˚
F
170
˚
F
Beef Tenderloin
Rare†
10–14
325
˚
F
140
˚
F
Medium
14–18
325
˚
F
160
˚
F
Pot Roast (2
1
/
2
to 3 lbs.) chuck, rump
35–45
300
˚
F
170
˚
F
Pork
Bone-in (3 to 5 lbs.)
23–27
325
˚
F
170
˚
F
Boneless (3 to 5 lbs.)
23–27
325
˚
F
170
˚
F
Pork Chops (
1
/
2
" to 1" thick)
2 chops
30–35 total
325
˚
F
170
˚
F
4 chops
35–40 total
325
˚
F
170
˚
F
6 chops
40–45 total
325
˚
F
170
˚
F
Ham
Canned (3 lbs. fully cooked)
14–18
325
˚
F
140
˚
F
Butt (5 lbs. fully cooked)
14–18
325
˚
F
140
˚
F
Shank (5 lbs. fully cooked)
14–18
325
˚
F
140
˚
F
Lamb
Bone-in (3 to 5 lbs.)
Medium
17–20
325
˚
F
160
˚
F
Well
20–24
325
˚
F
170
˚
F
Boneless (3 to 5 lbs.)
Medium
17–20
325
˚
F
160
˚
F
Well
20–24
325
˚
F
170
˚
F
Seafood
Fish, whole (3 to 5 lbs.)
30–40 total
400
˚
F
Lobster Tails (6 to 8 oz. each)
20–25 total
350
˚
F
Poultry
Whole Chicken (2
1
/
2
to 3
1
/
2
lbs.)
24–26
350
˚
F
180
˚
–185
˚
F
Cornish Hens Unstuffed (1 to 1
1
/
2
lbs.)
50–55 total
350
˚
F
180
˚
–185
˚
F
Cornish Hens Stuffed (1 to 1
1
/
2
lbs.)
55–60 total
350
˚
F
180
˚
–185
˚
F
Duckling (4 to 5 lbs.)
24–26
325
˚
F
180
˚
–185
˚
F
Turkey, whole*
Unstuffed (10 to 16 lbs.)
8–11
325
˚
F
180
˚
–185
˚
F
Unstuffed (18 to 24 lbs.)
7–10
325
˚
F
180
˚
–185
˚
F
Turkey Breast (4 to 6 lbs.)
16–19
325
˚
F
170
˚
F
*
Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
†
The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140
˚
F
means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev.
June 1985.)