Manual

CONVECTI N COOKING
Meat roasting guidelines for convection cooking
Ham
Rib roast, bone-in
Rib roast, boneless
Tenderloin
Pot Roast
Chuck, Rump Roast
Meat Loaf (2 Ibs.)
Canned (:I-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Oven Temp. Time, IVlin.
325°F 23 to 25
325°F 28 to 33
300°F 15 to 20
300°F 30 to 35
300°F 30 to 35
400°F 65 to 75
325°F 18 to 20
325°F 18 to 20
325°F 18 to 20
Lamb
Pork
Poultry
Bone-in
Boneless
Bone-in
Boneless
Whole Chicken (21/z to 31/z Ibs.)
Chicken Pieces (21/z to 31/z Ibs.)
Duckling (4 to 5 Ibs.)
Turkey Breast (4 to 6 Ibs.)
300°F 20 to 25
300°F 25 to 30
300°F 20 to 30
300°F 20 to 30
375°F 25 to 35
425°F 10 to 12
375°F 30 to 35
325°F 21 to 25
Seafood Fish, whole (3 to 5 Ibs.) 400°F 13 to 18
Lobster Tails (6 to 8-oz. each) 350°F 8 to 9
/lb.