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SETTING OVEN CONTROLS
Table 5: Convection Roasting recommendations
Meat
Weight
Oven Temp
Internal Temp
Mins per
lb
Beef
Standing rib roast*
4 to 6 lb.
350°F (177ºC)
*160ºF (71ºC)
25-30
Rib eye roast*
4 to 6 lb.
350°F (177ºC)
*160ºF (71ºC)
25-30
Tenderloin roast
2 to 3 lb.
400°F (204ºC)
*160ºF (71ºC)
15-25
Poul-
try
Turkey whole**
12 to 16 lb.
325°F (163ºC)
180°F (82ºC)
8-10
Turkey whole**
16 to 20 lb
325°F (163ºC)
180°F (82ºC)
10-15
Turkey whole**
20 to 24
lb.
325°F (163ºC)
180°F (82ºC)
12-16
Chicken
3 to 4 lb.
350°F-375°F (177ºC-
191ºC)*
180°F (82ºC)
12-16
Pork
Ham roast, fresh
4 to 6 lb.
325°F (163ºC)
160°F (71ºC)
30-40
Shoulder blade
roast
4 to 6 lb.
325°F (163ºC)
160°F (71ºC)
20-30
Loin
3 to 4 lb.
325°F (163ºC)
160°F (71ºC)
20-25
Pre-cooked ham
5 to 7 lb.
325°F (163ºC)
160°F (71ºC)
30-40
* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food
Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medi-
um rare fresh beef. For well done 170°F (77ºC)** Stuff ed turkey requires additional roasting time. Shield
legs and breast with foil to prevent over browning and drying of the skin.
Convection Roasting tips:
•
Preheating for convection roast is not necessary for most meats and poultry.
•
Arrange oven racks so meat and poultry are on rack position 2. Large cuts of meat should go on the
lowest rack position.
•
Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the rec-
ommended time of your recipe (check the food at this time). Then if needed, increase cook time until
the desired doneness is obtained.
•
Do not cover foods when dry roasting - covering will prevent the meat from browning properly.
•
When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the
insert helps prevent grease splatters.