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Operating Instructions (continued)
3. Convection Roast:
•
Do not 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.
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Use the probe or a meat thermometer to determine the internal doneness.
•
Double-check the internal temperature of meat or poultry by inserting meat thermometer into another position.
•
Large poultry may need to be covered with foil (and pan roasted) during a portion of the roasting time to prevent over-
browning.
•
The minimum safe temperature for stuffing in poultry is 165ºF (75ºC).
•
After removing the food from the oven, cover loosely with foil for 10 to
•
15 minutes before carving if necessary to increase the final foodstuff temperature by 5° to 10°F (3° to 6° C).
Food And Thickness
BEEF
Rib Eye Roast (boneless) -
Rump, Eye, Tip, Sirloin (boneless) -
Tenderloin Roast -
PORK
Loin Roast (boneless or bone-in) -
POULTRY
Chicken whole-
Turkey, not stuffed -
Turkey Breast -
Comish Hen -
When convection roasting, turn to your normal roasting temperature. The roasting time should
be 15-30% less than in conventional cooking. It is not necessary to preheat the oven for
Convection Roast.
Weight
(Lb)
Rib Roast -
4 - 6
4 - 6
3 - 6
2 - 3
5 - 8
Shoulder -
3 - 6
3 - 4
12 - 15
16 - 20
21 - 25
3 - 8
1 - 1 ¹⁄2
Oven Temp.
Rack
°F (°C)
Position
325 (160)
2
325 (160)
2
325 (160)
2
400 (205)
2
350 (205)
2
400 (205)
2
375 (190)
2
325 (160)
1
325 (160)
1
325 (160)
1
325 (160)
1
350 (205)
2
18
Time
(Min. Per Lb)
Temp. °F (°C)
16-20
-145 (63) Medium Rare
18-22
-160 (71) medium
16-20
-145 (63) Medium Rare
18-22
-160 (71) medium
16-20
-145 (63) Medium Rare
18-22
-160 (71) medium
15-20
145 (63) Medium Rare
16-20
160 (71) medium
20-25
160 (71) medium
18-21
180 (82)
10-14
-180 (82)
9-11
-180 (82)
6 - 11
-180 (82)
15-20
170 (77)
45-75
180 (82)
total
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