24
Convection Roasting Chart
Time
Internal
Food Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)
Rump roast
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 20 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 24 170˚ F (76.7˚ C)
Tip roast
Medium 3 - 4 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)
Well done 3 - 4 lbs 325˚ F (162.8˚ C) 35 170˚ F (76.7˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
Pork chops 1 -1 1/4 lbs 325˚ F (162.8˚ C) 45 - 50 N/A
1" thick
total time
Ham, fully 5 lbs 325˚ F (162.8˚ C) 15 130˚ F (54.4˚ C)
cooked
POULTRY
Chicken, whole 3-4 lbs 350 (176.7 C) 25 180˚ F (82.2˚ C)
Turkey, 12 - 16lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
unstuffed
Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)
Note: The above information is given as a guide only.
Roasting (VDR/CVDR Dual Fuel Models)
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