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ENGLISH
Use & Care Manual
20
Convection Roast Tips and Techniques
Quick and easy recipe
tips
Con
v
e
r
ting fr
om standard
BAKE
to
CONVECTION
RO
AST
:
T
emperatur
e does not ha
v
e
to be lo
w
e
r
ed.
Roasts,
large cuts of meat and poultr
y
generall
y tak
e
10-20% less cooking time
.
Check doneness earl
y
.
Casser
oles or pot r
oasts that ar
e baked
co
v
e
r
ed in
CONVECTION R
O
AST
will cook in about the
same amount of time.
Do not preheat for Convection Roast.
Roast in a low-sided, uncovered pan.
When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Use the 2-piece broil pan for roasting uncovered.
Use the probe or a meat thermometer to determine
the internal doneness on “END” temperature (see
cooking chart).
Double-check the internal temperature of meat or
poultry by inserting meat thermometer into another
position.
Large birds may also need to be covered with foil
(and pan roasted) during a portion of the roasting
time to prevent over-browning.
The minimum safe temperature for stuffing in
poultry is 165ºF (75ºC).
After removing the item from the oven, cover
loosely with foil for 10 to 15 minutes before
carving if necessary to increase the final foodstuff
temperature by 5° to 10°F (3° to 6° C)
Convection Roast Chart
CONVECTION CAVITY
MEATS WEIGHT (lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
Beef
Rib Roast 4-6 325 (160) 2 16-20 145 (63) medium rare
18-22 160 (71) medium
Rib Eye Roast, (boneless) 4-6 325 (160) 2 16-20 145 (63) medium rare
18-22 160 (71) medium
Rump, Eye, Tip, Sirloin (boneless) 3-6 325 (160) 2 16-20 145 (63) medium rare
18-22 160 (71) medium
Tenderloin Roast 2-3 400 (205) 2 15-20 145 (63) medium rare
Pork
Loin Roast 5-8 350 (175) 2 16-20 160 (71) medium
(boneless or bone-in)
Shoulder 3-6 350 (175) 2 20-25 160 (71) medium
Poultry
Chicken whole 3-4 375 (190) 2 18-21 180 (82)
Turkey, not stuffed 12-15 325 (160) 1 10-14 180 (82)
Turkey, not stuffed 16-20 325 (160) 1 9-11 180 (82)
Turkey, not stuffed 21-25 325 (160) 1 6-10 180 (82)
Turkey Breast 3-8 325 (160) 1 15-20 170 (77)
Comish Hen 1-1 ½ 350 (175) 2 45-75 total 180 (82)
Lamb
Half Leg 3-4 325 (160) 2 22-27 160 (71) medium
28-33 170 (77) well
Whole Leg 6-8 325 (160) 1 22-27 160 (71) medium
28-33 170 (77) well
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