Bosch HBN3550UC Manual De Propietario
English 22
Convection Roast Chart
*Roasting times are approximate and may vary depending on shape of the
meat.
**Stuffed turkey requires additional roasting time. The minimum safe tem-
perature for stuffing in poultry is 165 °F.
Food Item
Rack
Pos.
Weight
(lbs)
Oven
Temp.
Time
(min/lb)*
Internal
Temp.
Beef
Rib Eye Roast
(boneless)
(boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
(boneless)
Medium rare
Medium
Tenderloin Roast
(medium rare)
(medium rare)
2
2
2
2
2
3.0–5.5
3.0–5.5
3.0–6.0
3.0–6.0
2.0–3.0
325
325
325
325
425
27–31
30–38
18–33
30–35
15–24
145
160
145
160
145
Pork
Loin Roast
(boneless or bone in)
(boneless or bone in)
Loin Roast
(boneless or bone in)
(boneless or bone in)
Tenderloin
2
2
2
1.5–2.9
3.0–6.0
2.0–3.0
350
350
425
19–36
14–23
18–28
160
160
160
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
2
1
1
1
2
2
3.5–8.0
12.0–15.0
16.0–20.0
21.0–25.0
4.0–8.0
1.0–1.5
375
325
325
325
325
350
13–20
10–14
9–13
6–12
19–23
45–75
(total time)
180
180
180
180
170
180
Lamb
Leg, bone-in
Medium
2
4.0–6.0
325
30–35
160