Table of Contents
Meat Roasting
Table for Convection
Cooking
MEATS
Minutes/Lb.
Oven Temp°
Internat Temp°
Beef
26t031
311036
36to4l
Rib (3to 5 Ibs,)
RaPe
Medium
WelI
Boneless Rib, Top Sifloi_
Rare
Medium
Well
Beet Tenderloin
Rare
Medium
Pot Roast (2!/2 to 3 Ibs.)
Chuck. Rump
Canned (3-1b,fully cooked)
Butt
(5-lb. fully cooked)
Shank (5-1b, fully cooked)
Boneqn (3to5 Ibs.}
Medium
Well
Boneless (3to 5 lbs.)
30 to 35
35 to 40
40to
45
17to2t
21 to 25
325'
325"
325"
325"
325"
325'
325'
325"
140 _
160"
170
140
160"
t70 _
!40"
160"
50 to 55
325"
170
Hai'rt
25to 28
325
140"
25 to 28
325'
140"
2210 25
325'
140"
Lamb
325"
325"
26t0
31
31 tO 36
160"
170"
Medium
30 to 35
325"
160 °
Well
34 to 39
325"
170"
_l_Of _
Bonein
(3 to 5 Ds,)
31 to 35
325
t70
Boneless
(3 to 5 _bs,)
37 to 41
325
170
35 to 40 total
40 to 45 totaJ
45 to 50 tote!
65 to 75 total
35 to 45 totai
50 to 55 total
60 to 65 totaJ
24t026
325-
170"
325"
170"
325 _
t70"
375"
163"_185"
350"
t80°_
185"
375"
180"_185"
375 °
180"t0t85"
375"
180_185
°
325"
I70"
400"
350"
Pock Chops
(1/2to
14nch
thick)
2 chops
4 chops
6 chops
Peultry
Whole Chicken
(21/2 to 3!/2
Ibs,)
Chicken
Pieces
(21/2 to 3112 ibs.)
Cornish
Hefts
Unstufled
(1 to 11/2 [bs)
Stuffed
(t to 1 I/2 Ibs,)
Duckling
(4 to 5 lbs.)
Turkey
Breast
(4 to 6 Ibs,)
S'eafeod
Fish, whole
(3 to 5 Ibs.)
Lobster
Taiis
{6 to 8-oz. each)
26to30
30 to 40 totel
20 to 25 totat
NOTE: Insert probe in center of meat without toud'fing bone or tat.
_31 °
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