Timing and temperature chart for roasting – La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning User Manual
Page 14
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Larissa Taboryski | 800.892.4040 x180 |
La Cornue Service Center:
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Additional Assistance:
Matthew McManus | 800.892.4040 x109
Timing and Temperature Chart for Roasting
Weight
Meat
Time
Mode
Temperature
1 – 1 ½ lb
Pork Tenderloin
30 mins
Convection
350°
3 – 5lb
Pork Loin Roast
15 mins
Fan Assist
400°
30 – 40mins
Convection
350°
5 – 6lb
Pork Crown Roast
15 mins
Fan Assist
400°
45 mins
Convection
350°
8 - Rib
Rack of Lamb
25 – 35mins
Convection
400°
3 – 5lb
Bone-In Leg of Lamb
15 mins
Fan Assist
400°
1 ¼ hrs
Convection
350°
3 – 5lb
Beef Tenderloin
35 – 40mins
Convection
400°
6 – 8lb
Boneless Prime Rib
15 mins
Fan Assist
400°
45 mins
Convection
350°
8 – 10lb
Boneless Prime Rib
15 mins
Fan Assist
400°
1 ¼ hrs
Convection
350°
7 – 10lb
Bone In Prime Rib
15 mins
Fan Assist
400°
1 ¼ hrs
Convection
350°
10 – 15lb
Bone in Prime Rib
15 mins
Fan Assist
400°
1 ½ hrs
Convection
350°
4 – 5lb
Duck
1 ½ hrs
Convection
325°
20 mins
Fan Assist
400°
4 – 5lb
Chicken
15 mins
Convection
400°
45 mins
Convection
350°
3 ½ – 5lb
Spiral Sliced Ham (Covered)
45 – 55mins
Convection
325°
8 – 9lb
Bone-In Ham (Uncovered)
1 – ¼ hours
Convection
325°
10 – 12 lb
Turkey
15 mins
Fan Assist
400°
1 ¼ hrs
Convection
350°
12 – 15 lb
Turkey
15 mins
Fan Assist
400°
1 ½ hrs
Convection
350°
15 – 20lb
Turkey
15 mins
Fan Assist
400°
1 ¾ hrs
Convection
350°
Follow this timing chart for a guideline on roasting times and check the internal temperature with an
instant read thermometer. It is important to rest meats for 15-20 minutes prior to carving during which
time the internal temperature will rise by another 10° degrees. Be sure to plan the rest of your oven
cooking so that all the side dishes will be ready when the meat is carved and ready to serve.