BAKERS PRIDE
• 30 Pine Street • New Rochelle • New York • 10801
914 / 576 - 0200 • US & Canada: 1 - 800 - 431 - 2745 • fax 914 / 576 - 0605
29
www.bakerspride.com — 2008
CONVECTION OVENS
A GUIDE TO BAKING USING
CONVECTION OVENS
Product
Beef
Lamb
Pork
15-20
15-20
15-20
15-20
18-20
22-24
26-28
20-24
20-24
20-24
20-24
14-18
rare
medium
well
rare
medium
well
204-232
204-232
204-232
204-232
121-149
121-149
121-149
135-149
135-149
135-149
149-163
121-149
60
71
77
60
71
82
82
71
400-450
400-450
400-450
400-450
fresh
smoked
250-300
250-300
250-300
275-300
275-300
275-300
300-325
250-300
140
160
170
140
160
180
180
160
F°
F°
F°
C°
C°
C°
SEARING
ROASTING
INTERIOR WHEN REMOVED
Time in Minutes
Time in Minutes
Doneness
Veal
15-20
20-36
204-232
121-149
77
400-450
250-300
170
Poultry
15-20
20-24
204-232
121-149
82
400-450
250-300
180
MEAT & POULTRY
4
4
4
4
4
4
Higher grade cuts of meat allow for
roasting at higher temperatures
Use high end of roasting range when
product contains bone or well done
finish is desired
Tougher cuts of meat require slower
cooking methods such as braising,
stewing or slow roasting at lower
temperatures
Roasting at lower temperatures will
increase yield by reducing the amount
of shrinkage and can be used for
higher grade cuts as well
Searing the outer layer or skin of a
roast is recommended - it will lock in
the natural juices and moisture of the
product
Searing is accomplished by increasing
the roasting temperature 100°-150°F
(38°-66°C) for the first 15-20 minutes
and is achieved more rapidly by using
high speed setting on fan -
be sure to
reduce temperature after the searing
has been accomplished
4
4
4
4
4
4
4
Variations in roasting temperatures,
fat content, bone, aging, shape of
roast, pre-roasting, temperature of
product will all effect roasting times so
be sure to use a thermometer
While timetables are helpful for
estimating roasting times, a
thermometer should be used to
ultimately determine doneness
Insert thermometer into the muscle
away from any bone, fat or the heat
source
If product is browned but not done in
center - lower oven temp and roast
longer
If product is well done but not
browned - raise oven temp to sear,
then reduce heat to continue roasting
If product has hard crust - lower temp
or place pan of water in oven
If excessive shrinkage - lower oven
TI
PS
&
HINTS
