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Use & Care Manual
ENGLISH
20
Convection Roast Tips and Techniques
Quick and easy recipe
tips
Con
v
e
r
ting fr
om standard
BAKE
to
CONVECTION
RO
AST
:
x
T
emperatur
e does not ha
v
e
to be lo
w
e
r
ed.
x
Roasts,
large cuts of meat and poultr
y
generall
y tak
e
10-20% less cooking time
.
Check doneness earl
y
.
x
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.
x Do not preheat for Convection Roast.
x Roast in a low-sided, uncovered pan.
x When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
x Use the 2-piece broil pan for roasting uncovered.
x Use the probe or a meat thermometer to determine
the internal doneness on “END” temperature (see
cooking chart).
x Double-check the internal temperature of meat or
poultry by inserting meat thermometer into another
position.
x Large birds may also need to be covered with foil
(and pan roasted) during a portion of the roasting
time to prevent over-browning.
x
The minimum safe temperature for stuffing in
poultry is 165ºF (75ºC).
x
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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