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Convection Roasting tips:
•
Preheating for convection roast is not necessary for most meats and poultry.
•
Arrange oven racks so meat and poultry are on the lowest rack of the oven.
•
Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the rec-
ommended time of your recipe (check the food at this time). Then if needed, increase cook time until
the desired doneness is obtained.
•
Do not cover foods when dry roasting - covering will prevent the meat from browning properly.
•
When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the in-
sert helps prevent grease splatters.
Table 4: Convection Roasting recommendations
Meat
Beef
Standing rib
roast*
Rib eye roast*
Tenderloin roast 2 to 3 lb.
Poultry
Turkey whole**
Turkey whole**
Turkey whole**
Chicken
Pork
Ham roast,
fresh
Shoulder blade
roast
Loin
Pre-cooked ham 5 to 7 lb.
* The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food
Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for me-
dium 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.
Weight
Oven Temp
4 to 6 lb.
350°F (177ºC)
4 to 6 lb.
350°F (177ºC)
400°F (204ºC)
12 to 16 lb.
325°F (163ºC)
16 to 20 lb
325°F (163ºC)
20 to 24 lb.
325°F (163ºC)
3 to 4 lb.
350°F-375°F
(177ºC-
191ºC)*
4 to 6 lb.
325°F (163ºC)
4 to 6 lb.
325°F (163ºC)
3 to 4 lb.
325°F (163ºC)
325°F (163ºC)
OVEN CONTROLS
Internal Temp Mins per
lb
*160ºF (71ºC)
25-30
*160ºF (71ºC)
25-30
*160ºF (71ºC)
15-25
180°F (82ºC)
8-10
180°F (82ºC)
10-15
180°F (82ºC)
12-16
180°F (82ºC)
12-16
*160ºF (71ºC)
30-40
*160ºF (71ºC)
20-30
*160ºF (71ºC)
20-25
*160ºF (71ºC)
30-40
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