Fig. 19
COOKING CHART FOR CONVECTION OVEN
This cooking chart is for convection ovens only. For standard ovens, use your normal recipe times and temperatures.
Recommended temperatures and times in this chart are intended as a guide only. Adjustments must be made to compensate for elevation, variations in recipes, ingredients, preparation and personal preference on product appearance.
Meat roasting is most satisfactory at temperatures of 225°F to 325°F for beef, lamb, poultry and ham, and 325°F for fresh pork as recommended by USDA and American Meat Institute.
A pan, approximately 12" x 20" x 1", full of water may be placed in the oven bottom to supply humidity; this will reduce shrinkage. Add water if necessary during roasting.
Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 21/2".
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
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