Operating the Oven

Oven Modes

Convection Roast

Convection roast uses heat from the top and bottom elements as well as heat circulated by the convection fan:

Figure 12: Convection Roast

The convection roast mode is well suited for preparing tender cuts of meat and poultry.

The benefits of convection roasting, include:

•As much as 25% faster cooking than standard 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 oven 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 5: Convection Roast Chart

 

Weight

Oven

Rack

Roasting

Internal Temp.

Meats

Temp.

Time*

(lb)

Position

(°F)

 

(°F)

(min per lb)

 

 

 

 

 

 

 

 

 

 

Beef

 

 

 

 

 

Rib Roast

4 - 6

325

2

24-30

145 (med rare)

 

 

 

 

27-33

160 (medium)

Rib Eye Roast,

4 - 6

325

2

22-30

145 (med rare)

(boneless)

 

 

 

27-33

160 (medium)

Rump, Eye,

3 - 6

325

2

22-28

145 (med rare)

Tip, Sirloin

 

 

 

27-33

160 (medium)

(boneless)

 

 

 

 

 

Tenderloin

2 - 3

425

2

15-25

145 (med rare)

Roast

 

 

 

 

 

Pork

 

 

 

 

 

Loin Roast

5 - 8

350

2

20-30

160 (medium)

(boneless or

 

 

 

 

 

bone-in)

 

 

 

 

 

Shoulder

3 - 6

350

2

25-35

160 (medium)

Poultry

 

 

 

 

 

Chicken -

3 - 4

375

2

12-18

180

whole

 

 

 

 

 

Turkey,

12-15

325

1

10-14

180

unstuffed**

 

 

 

 

 

Turkey,

16-20

325

1

9-11

180

unstuffed**

 

 

 

 

 

Turkey,

21-25

325

1

6-10

180

unstuffed**

 

 

 

 

 

Turkey Breast

3 - 8

325

1

15-20

170

Cornish Hen

1 - 1 ½

350

2

45-75 total

180

Lamb

 

 

 

 

 

Half Leg

3 - 4

325

2

25-30

160 (medium)

 

 

 

 

30-35

170 (well)

Whole Leg

6 - 8

325

1

25-30

160 (medium)

 

 

 

 

30-35

170 (well)

*Roasting times are approximate and may vary depending on the shape of the meat. They are based on thawed meats.

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

Ope

Quick and Easy Cooking Tips:

Converting from standard bake to convection roast

•DO NOT change recipe temperature.

•Use roasting times in chart at right.

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Fagor America SHA-730 X Convection Roast, Quick and Easy Cooking Tips, Converting from standard bake to convection roast
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