26
27
24
Oven Use
WARNING
Burn Hazard
CONVECTION ROAST TIPS
•
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 an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to do so can result in burns.
•
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
food temperature by 5° to 10°F (3° to 6° C).
25
CONVECTION ROAST CHART
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
18-22
145 (63)
medium rare
160 (71)
medium
Rib Eye Roast,
(boneless)
4-6
325 (160)
2
16-20
18-22
145 (63)
medium rare
160 (71)
medium
Rump, Eye, Tip,
Sirloin
(boneless)
3-6
325 (160)
2
16-20
18-22
145 (63)
medium rare
160 (71)
medium
Tenderloin Roast
2-3
400 (205)
2
15-20
145 (63)
medium rare
Pork
Loin Roast
(boneless or
bone-in)
5-8
350 (175)
2
16-20
160 (71)
medium
Shoulder
3-6
350 (175)
2
20-25
160 (71)
medium
3-4
375 (190)
2
18-21
180 (82)
12-15
325 (160)
1
10-14
180 (82)
16-20
325 (160)
1
9-11
180 (82)
21-25
325 (160)
1
6-10
180 (82)
3-8
325 (160)
1
15-20
170 (77)
Poultry
Chicken whole
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Comish Hen
1-1 ½
350 (175)
2
45-75
total
180 (82)
Lamb
Half Leg
3-4
325 (160)
2
22-27
28-33
160 (71)
medium
170 (77) well
Whole Leg
6-8
325 (160)
1
22-27
28-33
160 (71)
medium
170 (77) well
Oven Use
