Use and Care Manual

50
Convection Roasting Chart
FOOD ITEM
WT
(LB)
RACK
POS.
TEMP.
SETTING
°F (°C)
INTERNAL
FOOD
TEMP. °F (°C)
TIME
(MIN/
LB)
Beef
Rib Roast
Medium Rare
Medium
Rib Eye Roast
Medium Rare
Medium
Rump, Eye, Tip, Sirloin
Medium Rare
Medium
Tenderloin Roast
Medium Rare
4-6
4-6
3-6
2-3
3
3
3
3
325 (160)
325 (160)
325 (160)
400 (205)
145 (63)
160 (71)
145 (63)
160 (71)
145 (63)
160 (71)
145 (63)
16-20
18-22
16-20
18-22
16-20
18-22
15-20
Pork
Loin Roast - Medium
Shoulder - Medium
5-8
3-6
3
3
350 (175)
350 (175)
160 (71)
160 (71)
16-20
20-25
Poultry
Chicken Whole
Turkey (unstuffed)
Turkey (unstuffed)
Turkey (unstuffed)
Turkey Breast
Cornish Hen
3-4
12-15
16-20
21-25
3-8
1-1½"
3
2
2
2
2
3
375 (190)
325 (160)
325 (160)
325 (160)
325 (160)
350 (175)
180 (82)
180 (82)
180 (82)
180 (82)
170 (77)
180 (82)
18-21
10-14
9-11
6-10
15-20
45-75
Lamb
Half Leg
Medium
Well Done
Whole Leg
Medium
Well Done
3-4
6-8
3
2
325 (160)
325 (160)
160 (71)
170 (77)
160 (71)
170 (77)
22-27
28-33
22-27
28-33