25
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B
BE
EE
EF
F
Rib Roast
4 -6
325
163
•Rare
25
20
140 60
•Medium
30
24
155 68
•Well Done
40
30
170 77
Rump Roast
4 - 6
325
163
•Medium
25
20
155 68
•Well Done
30
24
170 77
Tip Roast
3 - 4
325
163
•Medium
35
30
155 68
•Well Done
40
35
170 77
LLA
AM
MB
B
Leg of Lamb
3 - 5
350
163
30
25
180 82
P
PO
OR
RK
K
Pork Loin
3 - 5
325
163
35
30
180 82
Pork Chops
1” (2.5 cm) thick 1 - 1.5
350
177
25
20
180 82
(Total Time)
Shoulder
5 - 8
325
163
30
25
180 82
(Bone-in)
Ham,
(fully cooked)
5
325
163
18
15
140 60
P
PO
OU
ULLT
TR
RY
Y
Chicken, whole
3 - 4
375
191
30
25
180 82
Chicken,
4
350
177
20
15
180 82
quarters
Turkey,
12 - 16 325
163
16
11
180 82
unstuffed
Turkey,
12 - 16 325
163
18
15
180 82
stuffed
Turkey Breasts
4 - 6
350
177
25
20
180 82
Cornish Hens
1 - 2
350
177
55-60
45-50
180 82
(Total Time)
24
C
Co
on
nvve
en
nttiio
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naall//C
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n R
Ro
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Tiip
pss
Always use the broiler pan and grid supplied with each oven. The hot
air must be allowed to circulate around the item being roasted. Do not
cover what is being roasted. Convection roasting seals in juices quickly
for a moist, tender product. Poultry will have a light, crispy skin, and
meats will be browned, not dry or burned. Cook meats and poultry
directly from the refrigerator. There is no need for meat or poultry to
stand at room temperature.
•Always roast meats fat side up. No basting is required when the fat
side is up. Do not add water to the pan, as this will cause a steamed
effect. Roasting is a dry-heat process.
•Poultry should be placed breast side up on the grid in the broiler pan.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
•For convection roasting, do not use pans with tall sides, as this will
interfere with the circulation of heated air over the food.
•If using a cooking bag, foil tent, or other cover, use conventional
baking rather than convection.
•When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry, insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat
thermometer 2/3 of the way through the recommended roasting time.
After reading the thermometer once, insert it 1/2” (1.3 cm) further into
the meat, then take a second reading. If the second reading registers
below the first, continue cooking the meat.
•Roasting times always vary according to the size, shape, and quality of
meats and poultry. Less tender cuts of meat are best prepared in the
conventional bake setting and may require moist cooking techniques.
Remove roasted meats from the oven when the thermometer registers
5
O
F to 10
o
F (-15
o
C to -12
o
C) lower than the desired doneness. The
meat will continue to cook after removal from the oven. Allow roasts
to stand 15 to 20 minutes after roasting in order to make carving
easier.
