SMW Oven Care and Use Manual |
| Lower Oven Operation | |||
| Meat Roasting Chart |
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| FOOD ITEM | CARVING | CONVECTION ROAST |
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| (Weight Range) | TEMPERATURE | Temperature / Minutes per lb. |
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| Beef | Med. Rare – 145°F (63ºC) | 23 to 28 min. at 300°F (149ºC) |
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| Standing Rib |
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| 4 to 6 Ibs. | Med. – 160°F (71ºC) | 28 to 32 min. at 300°F (149ºC) |
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| Well – 170°F (77ºC) | 32 to 37 min. at 300°F | (149ºC) |
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| Standing Rib | Med. Rare - 145°F (63ºC) | 20 to 24 min. at 300°F | (149ºC) |
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| 6 to 8 Ibs. | Med. – 160°F (71ºC) | 25 to 29 min. at 300°F | (149ºC) |
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| Well – 170°F (77ºC) | 29 to 33 min. at 300°F | (149ºC) |
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| Rolled Rib | Med Rare – 145°F (63ºC) | 28 to 31 min. at 325°F (163ºC) |
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| to 4 Ibs. | Med – 160°F (71ºC) | 32 to 35 min. at 325°F (163ºC) |
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| Well – 170°F (77ºC) | 36 to 38 min. at 325°F (163ºC) |
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| 5 to 7 Ibs. | Med Rare – 145°F (63ºC) | 24 to 28 min at 325°F (163ºC) |
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| Med. – 160°F (71ºC) | 29 to 31 min at 325°F (163ºC) |
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| Well – 170°F (77ºC) | 34 to 36 min. at 325°F (163ºC) |
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| Boneless Sirloin, Rump, | 145°F to 170°F (63º to 77ºC) | 25 to 35 min. at 300°F | (149ºC) |
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| Meatloaf I to 2 Ibs. | 160°F (71ºC) | 40 to 50 min. total time at 325°F (163ºC) |
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| Lamb |
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| Leg 4 to 8 Ibs. | 145ºF (63ºC) | 24 to 30 min. at 325°F (163ºC) |
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| Pork |
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| Loin 1 to 2 Ibs. | 160°F (71ºC) | 37 to 43 min. at 325°F (163ºC) |
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| 3 to 5 Ibs. |
| 33 to 37 min. at 325°F (163ºC) |
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| Boneless, | 160ºF (71ºC) | 30 to 37 min. at 325°F (163ºC) |
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| Picnic Shoulder |
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| 3 to 5 Ibs. |
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| *Ham Half (Fully cooked) | 140ºF (60ºC) | 15 to 19 min. @ 325°F | (163ºC) |
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| 5 to 7 Ibs. |
| Follow directions on can |
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| *Canned 3 to 5 Ibs. | 130ºF (54ºC) |
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| Veal |
| 35 to 40 min. at 325°F (163ºC) |
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| Loin roast (bone in) | 160ºF (71ºC) |
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| 2 to 4 Ibs. |
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*Ham prepared with Convection Roast may be covered for juicier results or prepared in the Bake mode.
Techniques
•Roast meats on rack level 2 (larger cuts) or rack level 3 (smaller cuts).
•Use the
•If using a meat thermometer to cook meat to a desired temperature, food is done approximately 5°F (3ºC) less than the desired carving temperature. Insert the thermometer into the center of the thickest part of the roast not touching fat or bone. Meats with bone cook somewhat faster per pound than boneless.
•After roasting, allow meat to stand loosely covered with foil for 10 to 15 minutes before carving.
•Some cuts of meat need long slow cooking and are best done covered using the Bake mode.
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