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20
Convection Roast Tips and Techniques
• 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/poultry by inserting meat thermometer
into another position.
• When roasting a large roast or turkey,
roasting pan may need to be rotated during
roasting time. This will allow for more even
cooking. Large birds may also need to be
covered with foil (and pan roasted) during a
portion of the roasting time to prevent over-
browning.
Quick and easy recipe tips:
Converting from standard
BAKE to CONVECTION ROAST:
• Temperature does not have to be lowered.
• Roasts, large cuts of meat and poultry
generally take 10-20% less cooking time.
Check doneness early.
• Casseroles or pot roasts that are baked
covered in CONVECTION ROAST will cook
in about the same amount of time.
•
The minimum safe temperature for stuffing
in poultry is 165 ºF (75 ºC).
After removing the item from the oven, cover
loosely with foil for 10 to 15 minutes before
carving if necessary 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
Use & Installation Manual
21
DOUBLE 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 18-22 145 (63) medium rare
20-25 160 (71) medium
Rib Eye Roast, (boneless) 4-6 325 (160) 2 18-22 145 (63) medium rare
20-25 160 (71) medium
Rump, Eye, Tip, Sirloin (boneless) 3-6 325 (160) 2 18-22 145 (63) medium rare
20-25 160 (71) medium
Tenderloin Roast 2-3 425 (220) 2 15-20 145 (63) medium rare
Pork
Loin Roast 5-8 350 (175) 2 18-22 160 (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 20-23 180 (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 20-27 160 (71) medium
25-32 170 (77) well
Whole Leg 6-8 325 (160) 1 20-27 160 (71) medium
25-32 170 (77) well
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking
20
Use & Installation Manual
21
ENGLISH
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