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28 Setting Oven Controls
Convection roast (cont'd)
When cooking meats using convection roast, it is recommended
to use the broiler pan and insert. The broiler pan wilt catch
grease spills and the insert helps prevent grease splatters.
To properly arrange food for roasting:
1. Place oven rack on bottom or next to the bottom oven rack
position.
2. Place the insert on the broiler pan.
3. Make sure the insert is securely seated on top of the broiler
pan. Do not use the broiler pan without the insert. DO NOT
cover the insert with aluminum foil.
4.
Place meat (fat side up) on insert (Figure 51). Place pre-
pared food on oven rack and slide into oven.
Fig. 51 Broil pan and insert for convection roast
Table 2:
Meat
Beef
Convection roasting temperature and time recommendations
Weight Oven Temp
Standing rib roast* 4 to 6 Ibs. 350°F
Ribeye Roast* 4 to 6 Ibs. 350°F
Tenderloin roast 2 to 3 Ibs. 400°F
Poultry Turkey whole** 12 to 16 Ibs. 325°F
Turkey whole** 16 to 20 Ibs 325°F
Turkey whole** 20 to 24 Ibs. 325°F
Chicken 3 to 4 Ibs. 350°F-375°F
Pork Ham roast, fresh 4 to 6 Ibs. 325°F
Shoulder blade roast 4 to 6 Ibs. 325°F
Loin 3 to 4 Ibs. 325°F
Pre-cooked ham 5 to 7 Ibs. 325°F
* For beef medium 160°F.well done 170°F
Internal Temp
180°F
180°F
180°F
180°F
160°F
160°F
160°F
160°F
Minutes per lb.
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
30-40
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and
drying of the skin.
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