Siemens HE2425 manual Convection Roast Chart, For Best Results

Getting the Most Out of Your Appliance

Convection Roast uses heat from the top and

Convection Roast bottom elements as well as heat circulated by the convection fan. The Convection Roast mode is well suited to preparing tender cuts of meat and

poultry. The benefits of Convection Roasting, include:

•As much as 25% faster cooking than stan- dard 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 range 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 6: Convection Roast Chart

Meats	Item	Weight	Oven Temp.*	Roasting Time*		Internal Temp.
		(lbs.)	(oF)	(min. per lb.)		(oF)
Beef	Rib roast	4-6	325	25-32	145	(med/rare)
				28-32	160	(medium)
	Rib eye roast (boneless)	4-6	325	24-32	145	(med/rare)
				27-32	160	(medium)
	Rump, eye, tip, sirloin (bone-	3-6	325	25-30	145	(med/rare)
	less)			28-32	160	(medium)
	Tenderloin roast	2-3	425	15-25	145	(med/rare)
Pork	Loin roast (boneless or bone	5-8	350	15-25	160
	in)	3-6	350	20-30	160
	Shoulder
Poultry	Chicken - whole	3-4	375	14-20	180
	Turkey - unstuffed**	12-15	325	10-14	180
	Turkey - unstuffed**	16-20	325	9-13	180
	Turkey - unstuffed**	21-25	325	6-10	180
	Turkey breast	3-8	325	20-25	170
	Cornish hen	1-1 1/2	350	45-75 (total time)	180
Lamb	Half leg	3-4	325	30-35	160	(medium)
				25-30	170	(well)
	Whole leg	6-8	325	25-30	160	(medium)
				30-35	170	(well)

*Roasting times are approximate and may vary depending on shape of the meat.

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

English 32