hestan KDO 30, Инструкция по использованию и уходу

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CONVECTION ROAST CHART - DOUBLE OVEN CONVECTION ROAST CHART - DOUBLE OVEN
MEATS
WEIGHT
(lb)
OVEN TEMP.
° F [° C]
RACK
POS’N
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 (boneless
or bone-in) 5 - 8 350 [175] 2 18 - 22 160 [71] medium
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]
Cornish Hen 1 - 1½ 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
(CONT.)
©2020 Hestan Commercial Corporation
27
EN