Siemens HB30D51UC, HB30S51UC manual Convection Roast Chart

Convection Roast

Convection Roast uses heat from the top and bottom elements as well as heat circulated by the convection fan.

The Convection Roast mode is well suited for preparing tender cuts of meat and poultry.

The benefits of Convection Roast mode include:

•As much as 25% faster cooking than non-convection modes.

•Rich, golden browning.

Tips: • Use the same temperature as indicated in the recipe.

•Check doneness early, since roasting time may decrease. Refer to Convection Roast chart for examples.

•Do not cover meat or use cooking bags.

•Use the broil pan and grid provided with the oven for roasting. A shallow, 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 it from the oven.

•Refer to chart for recommended rack positions.

Convection Roast Chart
	Food Item	Rack	Weight	Oven	Time	Internal
		Pos.	(lbs)	Temp.	(min/lb)*	Temp.
	Beef
	Rib Eye Roast
	(boneless)
	Medium rare	2	3.0–5.5	325	27–31	145
	Medium	2	3.0–5.5	325	30–38	160
	Rump, eye, tip, sirloin
	(boneless)
	Medium rare	2	3.0–6.0	325	18–33	145
	Medium	2	3.0–6.0	325	30–35	160
	Tenderloin Roast
	(medium rare)	2	2.0–3.0	425	15–24	145
	Pork
	Loin Roast
	(boneless or bone in)	2	1.5–2.9	350	19–36	160
	Loin Roast
	(boneless or bone in)	2	3.0–6.0	350	14–23	160
	Tenderloin	2	2.0–3.0	425	18–28	160

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