37
_ Operating the oven
Recommended convection roasting guide
Meat
Weight (lb)
Adjusted Oven
temp. (°F )
Roasting time*
(min per lb)
Internal temp. (°F )
Beef
Rib roast
4-6
350
25-28
28-32
145 (med/rare)
160 (medium)
Rib eye roast,
(boneless)
4-6
350
24-29
29-34
145 (med/rare)
160 (medium)
Rump, eye, tip
sirloin (boneless)
3-6
350
25-30
28-35
145 (med/rare)
160 (medium)
Tenderloin roast
2-3
350
28-38
145 (med/rare)
Pork
Loin roast
(boneless or
bone-in)
5-8
375
15-25
170
Shoulder
3-6
375
20-30
160
Poultry
Chicken - whole
3-4
400
17-23
180
Turkey,
unstuffed**
12-15
350
12-16
180
Turkey,
unstuffed**
16-20
350
11-15
180
Turkey,
unstuffed**
21-25
350
8-12
180
Turkey breast
3-8
350
20-25
170
Cornish hen
1-1½
375
45-75 (total time)
180
Lamb
Half leg
3-4
350
25-30
30-35
160 (medium)
170 (well)
Whole leg
6-8
350
25-30
30-35
160 (medium)
170 (well)
*
Roasting times are approximate and may vary depending on the shape of the meat.
**
A stuffed turkey requires additional roasting time. The minimum safe temperature for
stuffing in poultry is 165 °F.
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