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Operating the oven _
2
04
OPERA
TING THE OVEN
Recommended convection roasting guide
Meat
Weight (lb)
Oven temp. ( ˚F )
Roasting time*
(min per lb)
Internal temp. ( ˚F )
Beef
Rib Roast
4-6
325
25-28
28-32
145 (med/rare)
160 (medium)
Rib Eye Roast,
(boneless)
4-6
325
24-29
29-34
145 (med/rare)
160 (medium)
Rump, Eye, Tip
Sirloin (boneless)
3-6
325
25-30
28-35
145 (med/rare)
160 (medium)
Tenderloin Roast
2-3
325
28-38
145 (med/rare)
Pork
Loin Roast
(boneless or
bone-in)
5-8
350
15-25
170
Shoulder
3-6
350
20-30
160
Poultry
Chicken - whole
3-4
375
17-23
180
Turkey,
unstuffed**
12-15
325
12-16
180
Turkey,
unstuffed**
16-20
325
11-15
180
Turkey,
unstuffed**
21-25
325
8-12
180
Turkey Breast
3-8
325
20-25
170
Cornish Hen
1-1½
350
45-75 (total time)
180
Lamb
Half Leg
3-4
325
25-30
30-35
160 (medium)
170 (well)
Whole Leg
6-8
325
25-30
30-35
160 (medium)
170 (well)
* Roasting times are approximate and may vary depending on the shape of the meat.
The convection roast temperature is 25˚F less recommended on packages or recipes.
The temperature in this chart has been reduced 25˚F.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for
stuffing in poultry is 165˚F.
FTQ386LWUX_XAA DG68-00103A.indd 27
2007-06-15 9:08:57