Siemens HE2425 manual Convection Roast Chart

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Getting the Most Out of Your Appliance

Convection Roast uses heat from the top and

Convection Roast bottom elements as well as heat circulated by the convection fan. The Convection Roast mode is well suited to preparing tender cuts of meat and

poultry. The benefits of Convection Roasting, include:

•As much as 25% faster cooking than stan- dard Roasting/ Baking

•Rich, golden browning

For Best Results:

•Use the same temperature as indicated in the recipe.

•Check doneness early as roasting time may decrease by as much as 25%. Refer to Convection Roast Chart for examples.

•Do not cover meat or use cooking bags.

•Use the broil pan and grid provided with the range for roasting. A low-sided, uncovered pan can also be used.

•Use a meat thermometer to determine the internal temperature of the meat.

•If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the meat to prevent overbrowning.

•Let meat stand covered with foil 10-15 minutes after removing from the oven.

Table 6: Convection Roast Chart

Meats	Item	Weight	Oven Temp.*	Roasting Time*		Internal Temp.
Meats	Item	(lbs.)	(oF)	(min. per lb.)		(oF)
		(lbs.)	(oF)	(min. per lb.)		(oF)
Beef	Rib roast	4-6	325	25-32	145	(med/rare)
				28-32	160	(medium)
	Rib eye roast (boneless)	4-6	325	24-32	145	(med/rare)
				27-32	160	(medium)
	Rump, eye, tip, sirloin (bone-	3-6	325	25-30	145	(med/rare)
	less)			28-32	160	(medium)
	Tenderloin roast	2-3	425	15-25	145	(med/rare)
	Tenderloin roast

Pork	Loin roast (boneless or bone	5-8	350	15-25	160
	in)	3-6	350	20-30	160
	Shoulder

Poultry	Chicken - whole	3-4	375	14-20	180
	Turkey - unstuffed**	12-15	325	10-14	180
	Turkey - unstuffed**	16-20	325	9-13	180
	Turkey - unstuffed**	21-25	325	6-10	180
	Turkey breast	3-8	325	20-25	170
	Cornish hen	1-1 1/2	350	45-75 (total time)	180

Lamb	Half leg	3-4	325	30-35	160	(medium)
				25-30	170	(well)
	Whole leg	6-8	325	25-30	160	(medium)
				30-35	170	(well)

*Roasting times are approximate and may vary depending on shape of the meat.

**Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.

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Contents Siemens Electric Range with threeD Surround Convection Table of Contents About This Manual How This Manual Is OrganizedImportant Safety Instruc- tions SafetyImportant Safety Instructions Fire SafetyBurn Prevention Do not Touch Heating Elements or Interior SurfacesCleaning Safety Child SafetyCookware Safety Proper Installation and Maintenance Warning Tipping PrecautionsFood Safety Parts and Accessories Getting StartedOven Racks Temperature LimiterHot Surface Indicator Flat Oven RacksRemoving and Replacing Disassembly for cleaningExtension Oven Rack some mod- els Closed Position Back of RackReassembly CleaningOven Bottom Self-CleaningIndicators and Other Features Oven VentOven Control Panel TimerControl Panel Control knob to change the time of day orClock Select Functions MenuChange the Tempera- ture Scale Turn Clock Display on or OFF Set the Sabbath Feature About the Sabbath Feature Setting the Sabbath Feature for the Oven OnlyBefore Using the Appliance for the First Time Setting the Sabbath Feature for the Warming Drawer OnlyAbout the Cooktop Setting the Burner Heat LevelOperation Cooktop OperationTriple Element Control Knob Dual Element Burner KnobSetting the Cooking Mode Temperature Operation OvenUsing the Timer Using Timed or Delayed CookUsing the Probe some models Setting the ProbeVection Roast About the Warming Drawer Operation Warming DrawerWarming Drawer Specifi- cations Turning Off the Warming Drawer PreheatingTurning on the Warming Drawer Crisping Stale ItemsCooktop Cooking Guide Getting the Most Out of Your ApplianceGetting the Most Out of Your Cooktop Cookware Selection GuideCookware Tips To Test the Flatness of Your PansSpecialty Pans Getting the Most Out of Your Oven Oven Cooking GuideProbe some models Oven Cooking ModesInserting the Probe Convection Bake Automatic Convection Conversion Convection Baking ChartFor Best Results Broil Broiling Chart Convection Broiling Chart Convection Broil some modelsConvection Roast Chart Dehydrate Chart Dehydrate some modelsGetting the Most Out of Your Warming Drawer Warming Drawer Chart Food Temperature Covered UncoveredGeneral Tips Care and Cleaning Cleaning and MaintenanceCare and Cleaning the Cooktop Care and Cleaning Oven Preparing the Oven for Self Clean Setting the Self-Clean ModeDelaying the Start of the Self-Clean After Self-Cleaning Remove RacksCleaning Guide Part Recommendations MaintenanceOven Maintenance Warming DrawersReplacing the Oven Door Replacing an Oven LightCooktop ServiceSelf Help OvenService Warranty What this Warranty Cov- ers & Who it Applies toHow to Obtain Warranty Service