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Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib (3 to 5 lbs.) Rare
†
20–24 325°F. 140°F.
Medium 24–28 325°F. 160°F.
Well 28–32 325°F. 170°F.
Boneless Rib, Top Sirloin Rare
†
20–24 325°F. 140°F.
Medium 24–28 325°F. 160°F.
Well 28–32 325°F. 170°F.
Beef Tenderloin Rare
†
10–14 325°F. 140°F.
Medium 14–18 325°F. 160°F.
Pot Roast (2
1
⁄2 to 3 lbs.) chuck, rump 35–45 300°F. 170°F.
Pork Bone-in (3 to 5 lbs.) 23–27 325°F. 170°F.
Boneless (3 to 5 lbs.) 23–27 325°F. 170°F.
Pork Chops (
1
⁄2 to 1″ thick) 2 chops 30–35 total 325°F. 170°F.
4 chops 35–40 total 325°F. 170°F.
6 chops 40–45 total 325°F. 170°F.
Ham Canned (3 lbs. fully cooked) 14–18 325°F. 140°F.
Butt (5 lbs. fully cooked) 14–18 325°F. 140°F.
Shank (5 lbs. fully cooked) 14–18 325°F. 140°F.
Lamb Bone-in (3 to 5 lbs.) Medium 17–20 325°F. 160°F.
Well 20–24 325°F. 170°F.
Boneless (3 to 5 lbs.) Medium 17–20 325°F. 160°F.
Well 20–24 325°F. 170°F.
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400°F.
Lobster Tails (6 to 8 oz. each) 20–25 total 350°F.
Poultry Whole Chicken (2
1
⁄2 to 3
1
⁄2 lbs.) 24–26 350°F. 180°–185°F.
Cornish Hens Unstuffed (1 to 1
1
⁄2 lbs.) 50–55 total 350°F. 180°–185°F.
Cornish Hens Stuffed (1 to 1
1
⁄2 lbs.) 55–60 total 350°F. 180°–185°F.
Duckling (4 to 5 lbs.) 24–26 325°F. 180°–185°F.
Turkey, whole*
Unstuffed (10 to 16 lbs.) 8–11 325°F. 180°–185°F.
Unstuffed (18 to 24 lbs.) 7–10 325°F. 180°–185°F.
Turkey Breast (4 to 6 lbs.) 16–19 325°F. 170°F.
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-
browning and drying of skin.
† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)