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Convection Roast Chart |
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Food Item | Rack | Weight | Oven | Time | Internal | ||
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| Beef |
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| Rib Eye Roast |
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| Medium rare | 2 | 325 | 145 | |||
| Medium | 2 | 325 | 160 | |||
| Rump, eye, tip, sirloin |
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| Medium rare | 2 | 325 | 145 | |||
| Medium | 2 | 325 | 160 | |||
| Tenderloin Roast | 2 | 425 | 145 | |||
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| Pork |
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| Loin Roast | 2 | 350 | 160 | |||
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| Loin Roast | 2 | 350 | 160 | |||
| (boneless or bone in) | ||||||
| Tenderloin | 2 | 425 | 160 | |||
| Poultry |
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| Chicken, whole | 2 | 375 | 180 | |||
| Turkey, unstuffed** | 1 | 325 | 180 | |||
| Turkey, unstuffed** | 1 | 325 | 180 | |||
| Turkey, unstuffed** | 1 | 325 | 180 | |||
| Turkey Breast | 2 | 325 | 170 | |||
| Cornish Hen | 2 | 350 | 180 | |||
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| Lamb |
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| Leg, |
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| Medium | 2 | 325 | 170 | |||
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*Roasting times are approximate and may vary depending on shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe tem- perature for stuffing in poultry is 165 °F.
Broil
r
Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed. The benefits of broiling include:
•Fast and efficient cooking.
•Cooking without the addition of fats or liquids.
English 35