Highland HIO75.2MP, Use And Installation Manual

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Use & Installation Manual
1 8
Convection Roast Tips and Techniques
x
Preheat for Convection Roast.
x
Roast in a low-sided, uncovered pan.
x
When roasting whole chickens or turkey, tuck
wings behind back and loosely tie legs with
kitchen string.
x
Use the 2-piece broil pan for roasting
uncovered.
x
When roasting a large roast or turkey,
roasting pan may need to be rotated during
roasting time. This will allow for more even
cooking. Large birds 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
:
x
Temperature does not have to be lowered.
x
Roasts, large cuts of meat and poultry
generally take 10-20% less cooking time.
Check doneness early.
x
Casseroles or pot roasts that are baked
covered in CONVECTION ROAST will cook
in about the same amount of time.
x
The minimum safe temperature for stuffing in
poultry is 75 °C (165 ºF).
x
After removing the item from the oven, cover
loosely with foil for 10 to 15 minutes before
carving.
x
While covered, roast temperatures increase
by 3° to 6 °C (5° to 10 °F).
Convection Roast Chart
MEATS
WEIGHT
(lb)
OVEN TEMP.
°C (°F)
RACK
POSITION
TIME
(min. per lb)
INTERNAL TEMP.
°C (°F)
Beef
Rib Roast 4-6 160 (325) 2 24-30 63 (145) medium rare
27-33 71 (160) medium
Rib Eye Roast, (boneless) 4-6 160 (325) 2 22-30 63 (145) medium rare
27-33 71 (160) medium
Rump, Eye, Tip, Sirloin (boneless) 3-6 160 (325) 2 22-28 63 (145) medium rare
27-33 71 (160) medium
Tenderloin Roast 2-3 220 (425) 2 15-25 63 (145) medium rare
Pork
Loin Roast (boneless or bone-in) 5-8 175 (350) 2 20-30 71 (160) medium
Shoulder 3-6 175 (350) 2 25-35 71 (160) medium
Poultry
Chicken whole 3-4 190 (375) 2 18-21 82 (180)
Turkey, not stuffed 12-15 160 (325) 1 10-14 82 (180)
Turkey, not stuffed 16-20 160 (325) 1 9-11 82 (180)
Turkey, not stuffed 21-25 160 (325) 1 6-10 82 (180)
Turkey Breast 3-8 160 (325) 1 15-20 77 (170)
Comish Hen 1-1 ½ 175 (350) 2 45-75 total 82 (180)
Lamb
Half Leg 3-4 160 (325) 2 25-30 71 (160) medium
30-35 77 (170) well
Whole Leg 6-8 160 (325) 1 25-30 71 (160) medium
30-35 77 (170) well