Table of Contents
Advertisement
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
_;iiiii'ii_il
_iiiiiii!i!iiiiii_ii_i
_i_'i_'ii_ii_iiiiii_i_
_iiiiiiiiiiii_iill
¸i!i!iiiiii_ii_ii
'ii _ii_iiiiii_ii_ii_ii_il
_ii;ii_iiiiiiii:ii_ii_ii_ii_iii_ii_ii_
_ii_iiii_ii_ii_iiiill
_II_II_IIIII
_!!I_II
¸iii!iiii_:i_ill
¸ii _ii'ii'i!ii_!iill
¸il ¸ii!i'iiiiiiiii_ii
_iiiiii_ii_ii_iiiiil
_ii_!i_ii_iiii_ii_iiiiii::i_
_I _;ili_ii_ii_ii_iiiiii_ii
_ii_i_iiiiill
¸iiiiiiiiiiii_ii_il
_iiiiii_ii_iiiill
'II _ii_iiiiii_!i'ii_ii_
_ii_i!il
¸iiii_i!i_il
_i!_i!i!i!_ii_i!
¸ii_ii_ii_i_ii_
¸ii_ii_ii_iiiii
¸ii_ii_ii_ii
'IIII_I
¸II!I!I!I!
¸I!I!I!
¸I!I!I!I!I
¸i!i!i!i!!
MEAT ROASTING
GUIDELINES
FOR CONVECTION
COOKING
Food
Time, Min. / lb.
Beef
Ham
Lamb
Pork
Poultry
Seafood
Note:
Ribs (2 to 4 Ibs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (21/2to 3 Ibs.)
Chuck, Rump
Meat Loaf (2 Ibs.)
Oven Temp.
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
45 to 50
50 to 55
55 to 60
53 to 58
58 to 63
63 to 68
28 to 32
32 to 36
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Bone-in (2 to 4 Ibs.)
Medium
Well
Boneless (2 to 4 Ibs.)
Medium
Well
Bone-in (2 to 4 Ibs.)
Boneless (2 to 4 Ibs.)
Pork Chops (1/2to 1-inch thick)
2 chops
4 chops
6 chops
Whole Chicken
(21/2
to 31/2Ibs.)
Chicken Pieces
(21/2
to 31/2Ibs.)
Duckling (4 to 5 Ibs.)
Turkey Breast (4 to 6 Ibs.)
Fish,whole (3 to 5 Ibs.)
Lobster Tails (6 to 8-oz. each)
300°F
400°F
325°F
325°F
325°F
300°F
300°F
300°F
300°F
300°F
300°F
83 to 88
65 to 75
20 to 25
20 to 25
17t020
42 to 47
47 to 52
50 to 55
55 to 60
48 to 52
56 to 61
325°F
325°F
325°F
375°F
425°F
375°F
325°F
400°F
350°F
42 to 45
45 to 48
48 to 55
25 to 35
lOto 12
19t021
21 to 25
13to 18
12to 17
• The roasting time in the chart above is only a guideline for your reference. You need to adjust time according to
the food condition or your preference. Check doneness at the minimum time.
33
Hide quick links:
Advertisement
Table of Contents
