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Setting Oven Controls 23
Convection Roasting tips:
• Preheating for convection roast is not necessary.
• Roast food on the lowest rack of the oven.
• When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the insert helps
prevent grease splatters.
• Convection roast cooks faster, you can reduce cook times as much as 25% from the recommended recipe. If
needed, increase cook time until the desired doneness is obtained.
• Carefully follow your recipe’s temperature and time recommendations or refer to the convection roast recommen-
dations for additional information.
• Do not cover foods when dry roasting - covering will prevent the meat from browning properly.
Table 3: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Minutess per
lb.
Beef Standing rib roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC)
25-30
Rib eye roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC)
25-30
Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71ºC)
15-25
Poultry Turkey whole** 12 to 16 lb. 325°F (163ºC) 180°F (82ºC)
8-10
Turkey whole** 16 to 20 lb 325°F (163ºC) 180°F (82ºC)
10-15
Turkey whole** 20 to 24 lb. 325°F (163ºC) 180°F (82ºC)
12-16
Chicken 3 to 4 lb. 350°F-375°F (177ºC-
191ºC)*
180°F (82ºC)
12-16
Pork Ham roast, fresh 4 to 6 lb. 325°F (163ºC) 160°F (71ºC)
30-40
Shoulder blade
roast
4 to 6 lb. 325°F (163ºC) 160°F (71ºC)
20-30
Loin 3 to 4 lb. 325°F (163ºC) 160°F (71ºC)
20-25
Pre-cooked ham 5 to 7 lb. 325°F (163ºC) 160°F (71ºC)
30-40
* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F
(60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev.
June 1985.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well
done 170°F (77ºC) ** 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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