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29
Roasting Tips
• Always use the broiler pan and grid supplied with each oven, because the hot air must be allowed to circulate around the
item being roasted.
• Do not cover what is being roasted; convection roasting seals in juices quickly for a moist, tender product. Poultry will have a
light, crispy skin and meats will be browned, not dry or burned.
• Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25° F (-3.9° C) and the
cooking time by approximately 10 to 15%.
• Always roast meats fat side up in a shallow pan, using a roasting rack. No basting is required when the fat side is up.
• Do not add water to the pan, as this will cause a steamed effect. Roasting is a dry-heat process.
• Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before
and during roasting.
• For convection roasting, do not use pans with tall sides, as this will interfere with the circulation of heated air over the food.
• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry,
insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) To ensure an accurate
reading, the tip of the probe should not touch bone, fat, or gristle.
• Check the meat temperature halfway through the recommended roasting time.
• After reading the thermometer once, insert it 1¼ to 2 inches (1.3 cm) further into the meat, then take a second reading. If the
second temperature registers below the first, continue cooking the meat.
• Roasting times always vary according to the size, shape, and quality of meats and poultry. Less tender cuts of meat are best
prepared in the conventional bake setting and may require moist cooking techniques.
• Remove roasted meats from the oven when the thermometer registers 5° F (-15° C) to 10° F (-12.2°C) lower than the desired
doneness. This is because the meat will continue to cook after removal from the oven.
• Allow roasts to stand 15 to 20 minutes after taking them out of the oven to make carving easier.
• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
Time
Internal
Food Weight Temp (min/lb) Temp
BEEF
Rib Roast
Rare 4 - 6 lbs 325° F (162.8° C) 25 140° F (60.0° C)
Medium 4 - 6 lbs 325° F (162.8° C) 30 155° F (68.3° C)
Well done 4 - 6 lbs 325° F (162.8° C) 40 170° F (76.7° C)
Rump Roast
Medium 4 - 6 lbs 325° F (162.8° C) 25 155° F (68.3° C)
Well done 4 - 6 lbs 325° F (162.8° C) 30 170° F (76.7° C)
Tip Roast
Medium 3 - 4 lbs 325° F (162.8° C) 35 155° F (68.3° C)
Well done 3 - 4 lbs 325° F (162.8° C) 40 170° F (76.7° C)
LAMB
Lamb Leg 3 - 5 lbs 325° F (162.8° C) 30 180° F (82.2° C)
PORK
Pork Loin 3 - 5 lbs 325° F (162.8° C) 35 180° F (82.2° C)
Pork Chops 1 -1 1/4 lbs 350° F (176.7° C) 55 - 60 N/A
1" thick
total time
Ham, fully 5 lbs 325° F (162.8° C) 18 130° F (54.4° C)
Cooked
POULTRY
Chicken, Whole 3 - 4 lbs 375° F (190.6° C) 30 180° F (82.2° C)
Turkey, 12 - 16 lbs 325° F (162.8° C) 16 - 20 180° F (82.2° C)
Unstuffed
Turkey 20 - 24 lbs 325° F (162.8° C) 16 - 20 180° F (82.2° C)
Turkey, Stuffed 12 - 16 lbs 325° F (162.8° C) 17 - 21 180° F (82.2° C)
Turkey, Stuffed 20 - 24 lbs 325° F (162.8° C) 17 - 21 180° F (82.2° C)
Turkey Breast 4 - 6 lbs 325° F (162.8° C) 20 180° F (82.2° C)
Conventional Roasting Chart
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