CONVECTION ROASTING CHART
FOOD/ | COOK TIME | OVEN TEMP. | INTERNAL |
RACK | (min. per |
| FOOD |
POSITION | 1 lb [454 g]) |
| TEMP. |
|
|
| |
Beef, Rack Position 2 |
|
| |
|
|
|
|
Rib Roast |
|
|
|
rare |
| 140°F (60°C) | |
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Rib Roast |
|
|
|
(boneless) |
|
|
|
rare |
| 140°F (60°C) | |
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Rump, |
|
|
|
Sirloin Tip |
|
|
|
Roast |
|
|
|
rare |
| 140°F (60°C) | |
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Meat Loaf | 325°F (163°C) | 165°F (74°C) | |
|
|
| |
Veal, Rack Position 2 |
|
| |
|
|
|
|
Loin, Rib, |
|
|
|
Rump |
|
|
|
Roast |
|
|
|
medium | 325°F (163°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
|
|
| |
Pork, Rack Position 2 |
|
| |
|
|
|
|
Loin Roast | 325°F (163°C) | ||
(boneless) |
|
| |
Shoulder | 325°F (163°C) | ||
Roast |
|
| |
|
|
| |
Ham, Rack Position 2 |
|
| |
|
|
|
|
Fresh | 300°F (149°C) | 160°F (71°C) | |
(uncooked) |
|
|
|
Fully | 300°F (149°C) | 160°F (71°C) | |
Cooked |
|
|
|
|
|
| |
Lamb, Rack Position 2 |
|
| |
|
|
|
|
Leg, |
|
|
|
Shoulder |
|
|
|
Roast |
|
|
|
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
|
|
| |
Chicken*, Rack Position 2 |
|
| |
|
|
|
|
Whole |
| 325°F (163°C) | 180°F (82°C) |
|
|
| |
325°F (163°C) | 180°F (82°C) | ||
|
|
|
FOOD/ | COOK TIME | OVEN TEMP. | INTERNAL |
RACK | (min. per |
| FOOD |
POSITION | 1 lb [454 g]) |
| TEMP. |
|
| ||
Turkey*, Rack Positions 1 or 2 |
| ||
|
|
|
|
13 lbs and | 300°F (149°C) | 180°F (82°C) | |
under |
|
|
|
(5.85 kg) |
|
|
|
Over 13 lbs | 300°F (149°C) | 180°F (82°C) | |
(5.85 kg) |
|
|
|
|
| ||
Cornish Game Hens*, Rack Position 2 or 3 |
| ||
|
|
|
|
325°F (163°C) | 180°F (82°C) | ||
|
|
|
*Do not stuff poultry when convection roasting.
HoldWarmFeature
(onsomemodels)
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
IMPORTANT: Food must be at serving temperature before placing it in the warmed oven. Food may be held up to 1 hour; however, breads and casseroles may become too dry if left in the oven during Hold Warm.
The Hold Warm feature allows hot cooked foods to stay at serving temperature. It can also be used at the end of a timed cook.
Style 1 - Electronic Oven Control
To Use:
1.Press WARM.
2.Temperature is preset at 170° (75°C) for 60 minutes.
Press the TEMP “up” or “down” arrow pad to raise or lower the temperature in 5°F (5°C) amounts to set a temperature other than 170°F (75°C). The warm range is
3.Press START.
4.Press OFF/CANCEL when finished.
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