Owner`s manual

Convection Roasting
Wall Oven
Convection
roasting
guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20-24 325°F 140°Fl"
'Ibp SMoin Medium 24-28 325°F 160°F
(3 to 5 Ibs.) Well 28-32 325°F 170°F
Beef 'I_nderloin Rare l 0-14 325°F 140°FI"
Medium 14-18 325°F 160°F
Pork Bone-in, Boneless (3 to 5 lhs.) 23-27 325°F 170°F
Chops (1/2 to 1" thick) 2 chops 30-35 total 325°F 170°F
4 chops 35-40 total 325°F 170°F
6 chops 40-45 total 325°F 170°F
Ham Canned, Butt, Shank (3 to 5 lhs.) 14-18 325°F 140°F
(fully cooked)
Lamb Bone-in, Boneless (3 to 5 lhs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30-40 total 400°F
Lobster 'Ihils (6 to 8 oz. each) 20-25 total 350°F
Poultry Whole Chicken (2_/2 to 3½ lhs.) 24-26 350°F 180°-185°F
ConfisB Hens Unstult_d (1 to l_ lbs.) 50-55 total 350°F 180°-185°F
Stuffed (1 to 1½ Ibs.) 55-60 total 350°F 180°-185°F
Duckling (4 to 5 lhs.) 24-26 325°F 180°-185°F
Turkey, whole*
Unsmtfed (10 to 16 lbs.) 8-1l 325°F 180°-185°F
Unstutfed (18 to 24 lbs.) 7-10 325°F 180°-185°F
Turkey Breast (4 to 6 lbs.) l('_-19 325°F 170°F
* Stuffed birds generally _rqulre 30-45 mlnut_:s additional _vastbzg titus. 8hidd legs and b_ast with foil t_Jprev_mt aver-kmwnlng and
d_,ing rf skln.
$ 7he _ & Department oj Agricultm_ says "Rare be_¢is populm; but ym should know tkat cooklng it t¢Jonly 140 °F means some[ood
polsonbzg organisms may su*a;ive." (8ource: Saje Food Book. Your Kitchen Guide. L[SI)A igev. ]une 1985.)
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