Heartland 4210, 5210, 5200, 4200 installation instructions Cooking Guide, Poultry Roasting Guide

Cooking Guide

This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time. Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times.

General Cooking Tips & Preferences

Meat Roasting Guide:

		Oven Tem perature for Regular or			Internal
	Degree of				Cooking
Foods			Convection Roasting
					Tem perature
	Doneness
		°F	°C	Minu tes p er lb (p er kg )	°F	°C
B eef
Sirloin or R ib Roasts	R are	325	160	20-25 (45-50)	140	60
	Medium	325	160	25-30 (55-60)	160	70
	W ell done	325	160	30-35 (65-70)	170	75
R um p, Round (roast)	R are	275	140	40-45 (80-85)	140	60
	Medium	275	140	45-50 (90-95)	160	70
Veal
Leg, Loin, R ib R oasts	Medium	325	160	30-35 (65-70)	160	70
	W ell done	325	160	35-40 (75-80)	170	75
Pork
Leg or Loin R oast		325	160	20-25 (45-50)	160	70
C row n Roast		325	160	15-20 (25-30)	160	70
Shoulder R oast		325	160	25-30 (35-40)	160	70
H am
Smoked, pre-cooked		325	160	10-15 (22-25)	140	60
Lam b
Leg	R are	325	160	20-25 (45-50)	140	60
Leg, Should Roasts	Medium	325	160	25-30 (55-60)	160	70
	W ell done	325	160	30-35 (65-70)	170	75
R ack (Roast)	Rare	400	200	10-12 (22-25)	140	60
	Medium	400	200	12-18 (25-38)	160	70

Poultry Roasting Guide:

·Place oven rack in correct position before preheating oven.

·After reading the thermometer insert another 1/2"/1 cm and read again. If it reads lower than the first then continue cooking.

·Meat continues to cook after removal from oven - Allow meat to stand about 15- 20 minutes before carving

Convection Cooking:

·For convection roasting, insert the grease filter in back of oven and place the raised roasting rack over the 2 pc. broiler pan. (broiler rack is necessary to prevent spattering).

·Convection cooking may cook faster; times may often be reduced up to 10 minutes per lb (.5 Kg) - for large items meat should be checked shortly before the suggested minimum cooking time.

·Recommended for “all” tender meats to give a brown outside with a juicy, tender inside

·For extra browning brush lean meats with oil

·Place all roasts fat side up on raised roasting rack

	Oven Rack
4	Positioning
	Figure 1
3
2
1

				O ven Tem perature for S tandard or			Internal		General Cooking Tips & Preferences
							Cooking
Foods					Convection Roast				·Place oven rack in correct position before
							Tem perature
									preheating oven. Rack position is 2 or 3 for standard
				°F	°C	M inutes p er lb (per Kg)	°F	°C
									roasting & rack 1 for convection roasting (refer to
Turkey	Lbs		Kg						Figure 1)
Stuffe d	6	- 8	3 - 3.5	325	160	30-32 (6 0-65)	180	82	·For extra browning brush skin with oil
Stuffe d	10	- 12	4.5 - 5 .5	325	160	23-25 (4 5-50)	180	82	·Insert a meat thermometer into the inner thigh
Stuffe d	16	- 22	7 - 10	325	160	15-20 (3 0-35)	180	82	(avoid touching the bone) to accurately determine
									doneness. Take a second reading inserted another 1/
U nstu ffed	6	- 8	3 - 3.5	325	160	25-30 (5 0-55)	170	77	2"/1 cm and read again , if it reads lower than the
									first then continue cooking.
U nstu ffed	10	- 12	4.5 - 5 .5	325	160	18-23 (3 5-40)	170	77	·Poultry continues to cook after removal from oven
U nstu ffed	16	- 22	7 - 10	325	160	13-15 (2 5-30)	170	77
									Allow to stand 15-20 minutes before carving.)
Parts -1/2-B oneless B reast O R Leg		1	50 0 (g)	325	160	60-75 m in . total	170	77	Convection Roasting:
Chicken	Lbs		Kg						·Insert the grease filter in back of oven and place
									the raised roasting rack over the 2 pc. broiler pan
C apon	5	- 8	2.3 -3 .6	325	160	18-20 (4 0-45)	170	77	(broiler rack is necessary to prevent spattering).
C hicke n, W hole , U nstuffe d	3	- 4	1.3 -1 .8	325	160	20-25 (4 5-50)	170	77	·Convection cooking may be faster; times may
C hicke n, Q uarters				325	160	18-20 (4 0-45)	170	77	often be reduced up to 25% - for large items check
									shortly before the suggested minimum cooking time.

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