Roasting
Convection Roasting Chart
|
|
|
|
| Time | Internal | |
| Food | Weight | Temp | (min/lb) | Temp | ||
| BEEF |
|
|
|
|
| |
| Rib roast |
|
|
|
|
| |
| Rare | 4 | - 6 lbs | 325˚F (162.8˚C) | 25 | 140˚F (60.0˚C) | |
| Medium | 4 | - 6 lbs | 325˚F (162.8˚C) | 24 | 155˚F (68.3˚C) | |
| Well done | 4 | - 6 lbs | 325˚F (162.8˚C) | 30 | 170˚F (76.7˚C) | |
| Rump roast |
|
|
|
|
| |
| Medium | 4 | - 6 lbs | 325˚F (162.8˚C) | 20 | 155˚F (68.3˚C) | |
| Well done | 4 | - 6 lbs | 325˚F (162.8˚C) | 24 | 170˚F (76.7˚C) | |
| Tip roast |
|
|
|
|
| |
| Medium | 3 | - 4 lbs | 325˚F (162.8˚C) | 30 | 155˚F (68.3˚C) | |
| Well done | 3 | - 4 lbs | 325˚F (162.8˚C) | 35 | 170˚F (76.7˚C) | |
| LAMB |
|
|
|
|
| |
| Lamb leg | 3 | - 5 lbs | 325˚F (162.8˚C) | 30 | 180˚F (82.2˚C) | |
| PORK |
|
|
|
|
| |
| Pork loin | 3 | - 5 lbs | 325˚F (162.8˚C) | 30 | 180˚F (82.2˚C) | |
| Pork chops | 1 | 325˚F (162.8˚C) | 45 - 50 | N/A | ||
| 1" thick |
|
|
| total time |
| |
| Ham, fully |
| 5 lbs | 325˚F (162.8˚C) | 15 | 130˚F (54.4˚C) | |
| cooked |
|
|
|
|
| |
| POULTRY |
|
|
|
|
| |
Operation | Chicken, whole | 350˚F (176.7˚C) | 25 | 180˚F (82.2˚C) | |||
Turkey, | 12 | - 16lbs | 325˚F (162.8˚C) | 11 | 180˚F (82.2˚C) | ||
| |||||||
| unstuffed |
|
|
|
|
| |
| Turkey | 20 | - 24 lbs | 325˚F (162.8˚C) | 11 | 180˚F (82.2˚C) | |
| Turkey, stuffed | 12 | - 16 lbs | 325˚F (162.8˚C) | 9 - 10 | 180˚F (82.2˚C) | |
| Turkey, stuffed | 20 | - 24 lbs | 325˚F (162.8˚C) | 9 - 10 | 180˚F (82.2˚C) | |
| Turkey breast | 4 | - 6 lbs | 325˚F (162.8˚C) | 20 | 180˚F (82.2˚C) | |
Note: The above information is given as a guide only.
Broiling
CONV BROIL* (Convection Broil)
The top element operates at full |
|
power. This function is exactly the |
|
same as regular broiling with the |
|
additional benefit of air circulation |
|
by the motorized fan in the rear of |
|
the oven. Smoke is reduced since |
|
the airflow also reduces peak |
|
temperatures on the food. Use | convection broil |
this setting for broiling thick cuts |
|
of meats. |
|
*Note: This function uses a
HI BROIL
Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The distance between the foods and the broil elements determines broiling speed. For fast broiling, food may be as close as 2 inches (5 cm) to the broil element. Fast
broiling is best for meats where rare to medium doneness is
desired. Use this setting for broiling small and average cuts of meat.
MED BROIL
Inner and outer broil elements |
|
pulse on and off to produce less |
|
heat for slow broiling. Allow about |
|
4 inches (10 cm) between the top |
|
surface of the food and the broil |
|
element. Slow broiling is best for |
|
chicken and ham in order to broil |
|
food without |
|
Use this setting for broiling small |
|
and average cuts of meat. | medium broil |
Operation
30 | 31 |
