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22
16 - Convection Roast Tips and Techniques
Convection Roast Chart
MEATS
WEIGHT
lb (kg)
RACK
POSITION
OVEN TEMP.
°C (°F)
TIME
(Min. per lb)
INTERNAL
TEMP. °C (°F)
Beef
Rib Roast
Rib Eye Roast, (boneless)
Rump, Eye, Tip, Sirloin (boneless)
Tenderloin Roast
4-6 (2-3)
4-6 (2-3)
3-6 (1,5-3)
2-3 (1-1,5)
2
2
2
2
165 (325)
165 (325)
165 (325)
220 (425)
18-22
20-25
18-22
20-25
18-22
20-25
15-20
63 (145) medium rare
71 (160) medium
63 (145) medium rare
71 (160) medium
63 (145) medium rare
71 (160) medium
63 (145) medium rare
Pork
Loin Roast
(boneless or bone-in)
Shoulder
5-8 (2,5-4)
3-6 (1,5-3)
2
2
175 (350)
175 (350
18-22
20-25
71 (160) medium
71 (160) medium
Poultry
Chicken whole, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Cornish Hen
3-4 (1,5-2)
12-15 (6-7,5)
16-20 (8-10)
21-25 (10,5-12,5)
3-8 (1,5-4)
1 - 1-1/2 (0,5-0,75)
2
1
1
1
1
2
190 (375)
165 (325)
165 (325)
165 (325)
165 (325)
175 (350)
20-23
10-14
9-11
6-10
15-20
45-75 total
82 (180)
82 (180)
82 (180)
82 (180)
77 (170)
82 (180)
Lamb
Half Leg
Whole Leg
3-4 (1,5-2)
6-8 (3-4)
2
1
165 (325)
165 (325)
20-27
25-32
20-27
25-32
71 (160) medium
77 (170) well
71 (160) medium
77 (170) well
The TEMP. and TIME in the chart above are for the 240 V setting.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.
•
Do not preheat for Convection Roast. (This mean,
“PREHEAT” indication is automatically appear when the
Convection Roast mode is selected, but place food inside
the oven before selecting the Cooking mode.)
•
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. (Without
2 Pans many have risk of the fire with drip of the fat from
the meat.)
•
Use the probe or a meat thermometer to determine the
doneness by checking internal temperature (see Convection
Roast Chart).
•
Double-check the internal temperature of meat or poultry by
inserting meat thermometer into another position.
•
Large poultry may also need to be covered with foil (and
pan roasted) during a portion of the roasting time to prevent
over-browning.
IMPORTANT
Quick and easy recipe tips
Converting from standard BAKE to CONVECTION
ROAST:
•
Temperature does not have to be lowered.
•
Roasts, large cuts of meat and poultry generally take 10-
20% less cooking time. Check doneness early.
•
Casseroles or pot roasts that are baked covered in
CONVECTION ROAST will cook in about the same
amount of time.
•
The minimum safe internal temperature for stuffing in poultry
is 74 ˚C (165 ˚F).
•
After removing the item from the oven, cover loosely with foil
for 10 to 15 minutes before carving if necessary to increase
the final foodstuff temperature by 3˚ to 6˚ C (5˚ to 10˚ F).
•
Tips for Solving Baking and Roasting Problems are found
on Page 30.
Характеристики
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