ENGLISH
Use & Care Manual
21
DOUBLE CONVECTION CAVITY
MEATS
WEIGHT (lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
Beef
Rib Roast
4-6
325 (160)
2
18-22
145 (63) medium rare
20-25
160 (71) medium
Rib Eye Roast, (boneless)
4-6
325 (160)
2
18-22
145 (63) medium rare
20-25
160 (71) medium
Rump, Eye, Tip, Sirloin (boneless)
3-6
325 (160)
2
18-22
145 (63) medium rare
20-25
160 (71) medium
Tenderloin Roast
2-3
425 (220)
2
15-20
145 (63) medium rare
Pork
Loin Roast
5-8
350 (175)
2
18-22
160 (71) medium
(boneless or bone-in)
Shoulder
3-6
350 (175)
2
20-25
160 (71) medium
Poultry
Chicken whole
3-4
375 (190)
2
20-23
180 (82)
Turkey, not stuffed
12-15
325 (160)
1
10-14
180 (82)
Turkey, not stuffed
16-20
325 (160)
1
9-11
180 (82)
Turkey, not stuffed
21-25
325 (160)
1
6-10
180 (82)
Turkey Breast
3-8
325 (160)
1
15-20
170 (77)
Comish Hen
1-1 ½
350 (175)
2
45-75 total
180 (82)
Lamb
Half Leg
3-4
325 (160)
2
20-27
160 (71) medium
25-32
170 (77) well
Whole Leg
6-8
325 (160)
1
20-27
160 (71) medium
25-32
170 (77) well
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking
Convection Roast Tips and Techniques
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.
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.
Use the probe or a meat thermometer to determine
the internal doneness on “END” temperature (see
cooking chart).
Double-check the internal temperature of meat or
poultry by inserting meat thermometer into another
position.
Large birds may also 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 item 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)
Convection Roast Chart
CONVECTION CAVITY
MEATS
WEIGHT (lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
Beef
Rib Roast
4-6
325 (160)
2
16-20
145 (63) medium rare
18-22
160 (71) medium
Rib Eye Roast, (boneless)
4-6
325 (160)
2
16-20
145 (63) medium rare
18-22
160 (71) medium
Rump, Eye, Tip, Sirloin (boneless)
3-6
325 (160)
2
16-20
145 (63) medium rare
18-22
160 (71) medium
Tenderloin Roast
2-3
400 (205)
2
15-20
145 (63) medium rare
Pork
Loin Roast
5-8
350 (175)
2
16-20
160 (71) medium
(boneless or bone-in)
Shoulder
3-6
350 (175)
2
20-25
160 (71) medium
Poultry
Chicken whole
3-4
375 (190)
2
18-21
180 (82)
Turkey, not stuffed
12-15
325 (160)
1
10-14
180 (82)
Turkey, not stuffed
16-20
325 (160)
1
9-11
180 (82)
Turkey, not stuffed
21-25
325 (160)
1
6-10
180 (82)
Turkey Breast
3-8
325 (160)
1
15-20
170 (77)
Comish Hen
1-1 ½
350 (175)
2
45-75 total
180 (82)
Lamb
Half Leg
3-4
325 (160)
2
22-27
160 (71) medium
28-33
170 (77) well
Whole Leg
6-8
325 (160)
1
22-27
160 (71) medium
28-33
170 (77) well
