E
19
OVEN USE
CONVECTION ROAST CHART
MEAT
WEIGHT
(LB)
OVEN TEMP.
˚F (˚C)
RACK
POSITION
TIME
(MIN. PER LB)
INTERNAL TEMP.
˚F (˚C)
Beef
• Rib Roast
4-6
325 (163)
2
16-20
18-22
145 (63) medium rare
160 (71) medium
• Rib Eye Roast, (boneless)
4-6
325 (163)
2
16-20
18-22
145 (63) medium rare
160 (71) medium
• Rump, Eye, Tip,
Sirloin (boneless)
3-6
325 (163)
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 (177)
2
16-20
160 (71) medium
• Shoulder
3-6
350 (177)
2
20-25
160 (71) medium
Poultry
• Chicken whole
3-4
375 (190)
2
18-21
180 (82)
• Turkey, not stuffed
12-15
325 (163)
1
10-14
180 (82)
• Turkey, not stuffed
16-20
325 (163)
1
9-11
180 (82)
• Turkey, not stuffed
21-25
325 (163)
1
6-10
180 (82)
• Turkey Breast
3-8
325 (163)
1
15-20
170 (77)
• Cornish Hen
1-1
1
/
2
350 (177)
2
45-75 total
180 (82)
Lamb
• Half Leg
3-4
325 (163)
2
22-27
28-33
160 (71) medium
170 (77) well
• Whole Leg
6-8
325 (163)
1
22-27
28-33
160 (71) medium
170 (77) well
CONVECTION BROIL TIPS
• Place rack in the required position needed before turning
on the oven.
• Use Convection Broil mode with the oven door closed.
• Do not preheat oven.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see
convection broil chart).
CONVECTION BROIL CHART
FOOD AND THICKNESS
RACK
POSITION
BROIL SETTING
°F (°C)
INTERNAL
TEMP. °F (°C)
TIME SIDE 1
(MIN.)*
TIME SIDE 2
(MIN.)*
Beef
• Steak (1
1
/
2
" or more)
- Medium rare
4
450 (232)
145 (63)
9-12
8-10
- Medium
4
450 (232)
160 (71)
11-13
10-12
- Well
4
450 (232)
170 (77)
18-20
16-17
• Hamburgers (more than 1")
- Medium
4
550 (288)
160 (71)
8-11
5-7
- Well
4
550 (288)
170 (77)
11-13
8-10
Содержание SWA3052DS
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