La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 14)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | 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.