cooking tips

Sales Information: Noelle Skurchak | 773.677.3220 | La Cornue Service Center: |Matthew McManus | | 415.583.0161877.522.6768 Additional Assistant:
Timing and Temperature Chart for Roasting
Weight Meat Time Mode Temperature
1 – 1 ½ lb
Pork Tenderloin
30 mins Convection 350°
3 – 5lb
Pork Loin Roast
15 mins Fan Assist 400°
30 – 40mins Convection 350°
5 – 6lb
Pork Crown Roast
15 mins Fan Assist 400°
45 mins Convection 350°
8 - Rib
Rack of Lamb
25 – 35mins Convection 400°
3 – 5lb
Bone-In Leg of Lamb
15 mins Fan Assist 400°
1 ¼ hrs Convection 350°
3 – 5lb
Beef Tenderloin
35 – 40mins Convection 400°
6 – 8lb
Boneless Prime Rib
15 mins Fan Assist 400°
45 mins Convection 350°
8 – 10lb
Boneless Prime Rib
15 mins Fan Assist 400°
1 ¼ hrs Convection 350°
7 – 10lb
Bone In Prime Rib
15 mins Fan Assist 400°
1 ¼ hrs Convection 350°
10 – 15lb
Bone in Prime Rib
15 mins Fan Assist 400°
1 ½ hrs Convection 350°
4 – 5lb
Duck
1 ½ hrs Convection 325°
20 mins Fan Assist 400°
4 – 5lb
Chicken
15 mins Convection 400°
45 mins Convection 350°
3 ½ – 5lb
Spiral Sliced Ham (Covered)
45 – 55mins Convection 325°
8 – 9lb
Bone-In Ham (Uncovered)
1 – ¼ hours Convection 325°
10 – 12 lb
Turkey
15 mins Fan Assist 400°
1 ¼ hrs Convection 350°
12 – 15 lb
Turkey
15 mins Fan Assist 400°
1 ½ hrs Convection 350°
15 – 20lb
Turkey
15 mins Fan Assist 400°
1 ¾ hrs Convection 350°
Follow this timing chart for a guideline on roasting times and check the internal temperature with an
instant read thermometer. It is important to rest meats for 15-20 minutes prior to carving during which
time the internal temperature will rise by another 10° degrees. Be sure to plan the rest of your oven
cooking so that all the side dishes will be
ready when the meat is carved and ready to serve.