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Operation

MEAT ROASTING GUIDELINES FOR CONVECTION COOKING

NOTE:

• The roasting times in the chart above are only guidelines for your reference. You need to adjust time according

to the food or to your preference. Check doneness at the minimum time and then adjust time by touching the
More+ or Less- pad.

Food

Beef

Ham

Lamb

Pork

Poultry

Seafood

Ribs (2 to 4 lbs.)

Rare

Medium

Well
Boneless Ribs, Top Sirloin

Rare

Medium

Well
Beef Tenderloin

Rare

Medium
Pot Roast (2½ to 3 lbs.)

Chuck, Rump
Meat Loaf (2 lbs.)
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Bone-in (2 to 4 lbs.)

Medium

Well
Boneless (2 to 4 lbs.)

Medium

Well
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops (½ to 1-inch thick)

2 chops

4 chops

6 chops
Whole Chicken (2½ to 3½ lbs.)
Chicken Pieces (2½ to 3½ lbs.)
Duckling (4 to 5 lbs.)
Turkey Breast (4 to 6 lbs.)
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8-oz. each)

Oven Temp.*

300°F

300°F
400°F
325°F
325°F
325°F

300°F

300°F
300°F
300°F

325°F

325°F
375°F
425°F
375°F
325°F
400°F
350°F

Time, Min. / lb.

45 to 50

50 to 55

55 to 60

53 to 58

58 to 63

63 to 68

28 to 32

32 to 36

83 to 88
65 to 75
20 to 25
20 to 25

17 to 20

42 to 47

47 to 52

50 to 55

55 to 60
48 to 52
56 to 61

42 to 45

45 to 48

48 to 55
25 to 35
10 to 12
19 to 21
21 to 25
13 to 18

12 to 17

*See Suggested Internal Food Temperatures, page 14.