25
•
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.
•
The minimum safe internal temperature for stuffing in poultry is 165°F (74°C).
•
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).
•
See Troubleshooting for tips to Solving Baking and Roasting Problems.
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.
CONVECTION ROAST CHART
MEATS
WEIGHT
lb (kg)
RACK
POSITION
OVEN
TEMP °F
(°C)
TIME
(Min.
per lb)
INTERNAL TEMP.
°F (°C)
Beef
Rib Roast
4-6 (2-3)
2
325 (165)
18-22
20-25
145 (63) medium
rare
160 (71) medium
Rib Eye
Roast,
(boneless)
4-6 (2-3)
2
325 (165) 18-22
20-25
145 (63) medium
rare
160 (71) medium
Rump, Eye,
Tip, Sirloin
(boneless)
3-6 (1,5-3) 2
325 (165) 18-22
20-25
145 (63) medium
rare
160 (71) medium
Tenderloin
Roast
2-3 (1-1,5) 2
425 (220) 15-20
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
