FULGOR F4SP30x1 Series, Use & Care Manual

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ENGLISH
21
Use & Care Manual
•
Do not preheat for Convection Roast. (This mean,
"PREHEAT" indication is automatically appear
when the Convection Roast mode is selected, but
place food inside the oven before selecting the
Cooking mode.)
•
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.
Š— ] ! / +
drip of the fat from the meat.)
•
Use the probe or a meat thermometer to
determine the doneness by checking internal
temperature (see Convection Roast Chart).
•
Double-check the internal temperature of meat
or poultry by inserting meat thermometer into
another position.
•
Large poultry may also need to be covered with
foil (and pan roasted) during a portion of the
roasting time to prevent over-browning.
Quick and easy recipe tips
Converting from standard BAKE
to CONVECTION ROAST:
•
Temperature does not have to be lowered.
•
Roasts, large cuts of meat and poultry
generally take 10-20% less cooking time.
Check doneness early.
•
Casseroles or pot roasts that are baked
covered in
CONVECTION ROAST will cook in
about the same amount of time.
•
The minimum safe internal temperature for
\› œ’ Š‹ œ
•
After removing the item from the oven, cover
loosely with foil for 10 to 15 minutes before
temperature by 5° to 10 °F (3° to 6° C).
•
Tips for Solving Baking and Roasting Problems
are found on Page 29.
Convection Roast Tips and Techniques
Convection Roast Chart
MEATS
WEIGHT
lb (kg)
RACK
POSITION
OVEN TEMP.
°F ( °C)
TIME
(Min. per lb)
INTERNAL
TEMP. °F ( °C)
Beef
Rib Roast
Rib Eye Roast, (boneless)
Rump, Eye, Tip, Sirloin (boneless)
Tenderloin Roast
4-6 (2-3)
4-6 (2-3)
3-6 (1,5-3)
2-3 (1-1,5)
2
2
2
2
325 (165)
325 (165)
325 (165)
425 (220)
18-22
20-25
18-22
20-25
18-22
20-25
15-20 145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
145 (63) medium rare
Pork
Loin Roast
(boneless or bone-in)
Shoulder 5-8 (2,5-4)
3-6 (1,5-3)
2
2
350 (175)
350 (175)
18-22
20-25
160 (71) medium
160 (71) medium
Poultry
Chicken whole, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Cornish Hen 3-4 (1,5-2)
12-15 (6-7,5)
16-20 (8-10)
21-25 (10,5-12,5)
3-8 (1,5-4)
1 - 1-1/2 (0,5-0,75)
2
1
1
1
1
2 375 (190)
325 (165)
325 (165)
325 (165)
325 (165)
350 (175) 20-23
10-14
9-11
6-10
15-20
45-75 total
180 (82)
180 (82)
180 (82)
180 (82)
170 (77)
180 (82)
Lamb
Half Leg
Whole Leg
3-4 (1,5-2)
6-8 (3-4)
2
1
325 (165)
325 (165)
20-27
25-32
20-27
25-32 160 (71) medium
170 (77) well
160 (71) medium
170 (77) well
The TEMP. and TIME in the chart above are for the 240 V setting.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.