Heartland 3630, 3530 Poultry Roasting Guide, M eat, Approximate W eight, Internal Temperature

Metro / Legacy Series

Poultry Roasting Guide

All times are approximate since variables such as size and temperature of poultry will affect the cooking time. Use a meat thermometer inserted in inner thigh, avoiding bone to accurately determine doneness. Rub surface lightly with oil.

Poultry cooked by convection mode will be moist and juicy on the inside and seared and browned on the outside. Convection mode may cook slightly faster especially for larger birds; therefore poultry should be checked shortly before the suggested minimum cooking time.

Poultry will continue to cook after removal from oven. Therefore it can be removed from oven 5°F below desired temperature. Allow to stand 15 minutes before carving.

RACK POSITION: For standard roasting use rack position 2. For convection roasting use roaster/broiler rack locked into position on broiler pan on rack position 1.

OVEN TEMPERATURES: Unless otherwise indicated preheat standard oven to 325°F / 160°C.. Roasting may also be started at 450°F/230°C for 15 minutes and then reduced to sug- gested temperature.

Convection oven does not need to be preheated and temperatures may be reduced by 25°F / 15°C. Convection mode may cook faster so experiment and keep records of preferred tempera- tures and times.

M eat

Cut

Approximate

W eight

Lbs. Kg.

Internal

Temperature

°F °C

Approximate

Cooking Time

M in./lb. Min./kg.

Turkey	Stuffed	6	-8	3-3.5	180	82	30	60
		10	-12	4.5-5.5			23	45
		16	-22	7-10			15	30
	Unstuffed	6	-8	3-3.5	170	77	25	50
		10	-12	4.5-5.5			18	35
		16	-22	7-10			13	25
	Half breast, boneless or	1		0.5	170	77	60-75 total
	leg
Chicken	Capon	5	-8	2.3-3.6	170	77	18-20	40-45
	Chicken, quarters	3	-4	1.3-1.8
	Chicken, whole,						20-25	45-50
	unstuffed

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