Convection Roast Recommendations

All cooking times are for use with the Convection ROAST function and Temperature Control Dial set to 350°F. When Roasting, place the food on the Broil Insert inside the Bake Pan. Place on Wire Rack in Shelf Position #2.

The following Convection ROAST CHART is to be used as a guideline.

 

 

 

Temperature

 

Food

Type of Cut

Amount/

(T) on Meat

Total Cooking

 

 

Weight

Thermometer

Time for Fresh

 

 

 

at End of

Meat, Poultry

 

 

 

Cooking Time

 

Poultry

Cornish Hens

4 hens

180°F

1–11⁄2hours

 

Whole Chicken

4–5 lbs.

180°F

11⁄2–2 hours

 

 

 

 

 

Pork

Center Loin

4 lbs.

160°F (M)

2–21⁄2hours

 

Roast

 

170°F (W)

21⁄4–23⁄4hours

 

 

 

 

 

Beef

Ribeye Roast,

4–5 lbs.

145°F (R)

2–21⁄2hours

 

(tied)

 

160°F (M)

21⁄4–23⁄4hours

 

Tenderloin

2 lbs.

145°F (R)

11⁄4–13⁄4hours

 

 

 

160°F (M)

11⁄2–2 hours

 

 

 

 

 

R = Rare M = Medium W = Well Done

Hints for Convection Roast

◆A meat thermometer inserted into the center of the meat should always be used to ensure desired doneness.

◆Roasting is recommended for large, tender cuts of meat and poultry. Seasoning prior to cooking adds to the flavor and the aroma during cooking.

◆A layer of fat on the top of the roast promotes better browning and provides natural basting.

◆When roasting meats with a high fat content, the Bake Pan may fill with grease before cooking is completed. Carefully remove the Bake Pan using oven mitts and empty. Replace for continued roasting.

11.