Manual

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CONVECTION ROAST TIPS
• Do not preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chicken or turkey, tuck wings behind
back and loosely tie legs with kitchen string.
• Use the 2-piece broil pan for roasting uncovered.
• Use a meat thermometer to determine the internal tempera-
ture.
• Double-check the internal temperature of meat or poultry by
inserting meat thermometer into another position.
• Large poultry may also need to be covered with foil (and
pan roasted) during a portion of the roasting time to prevent
over-browning.
• The minimum safe temperature for stufng in poultry is
165ºF (74ºC).
• After removing the item from the oven, cover loosely with foil
for 10 to 15 minutes before carving if necessary to increase
the nal internal temperature by 5° to 10°F (3° to 6°C).
WARNING
BURN HAZARD
Use an oven mitt when inserting or removing a meat
thermometer.
Do not touch broil element.
Failure to wear proper oven mitts can result in burns.
OVEN USE
CONVECTION ROAST CHART
MEAT LB
OVEN TEMP.
˚F (˚C)
RACK
POSITION
MINUTES
PER LB
INTERNAL TEMP.
˚F (˚C)
Beef
• Rib Roast 4–6 325 (163) 2 16–20
18–22
145 (63) medium rare
160 (71) medium
• Rib Eye Roast, boneless 4–6 325 (163) 2 16–20
18–22
145 (63) medium rare
160 (71) medium
• Rump, Eye, Tip,
Sirloin, boneless
3–6 325 (163) 2 16–20
18–22
145 (63) medium rare
160 (71) medium
• Tenderloin Roast 2–3 400 (205) 2 15–20 145 (63) medium rare
Pork
• Loin Roast, boneless
or bone-in
5–8 350 (177) 2 16–20 160 (71) medium
• Shoulder 3–6 350 (177) 2 20–25 160 (71) medium
Poultry
• Chicken, whole 3–4 375 (190) 2 18–21 180 (82)
• Turkey, small 12–15 325 (163) 1 10–14 180 (82)
• Turkey, medium 16–20 325 (163) 1 9–11 180 (82)
• Turkey, large 21–25 325 (163) 1 6–10 180 (82)
• Turkey Breast 3–8 325 (163) 1 15–20 170 (77)
• Cornish Hen 1–1
1
/2 350 (177) 2 45–75 180 (82)
Lamb
• Half Leg 3–4 325 (163) 2 22–27
28–33
160 (71) medium
170 (77) well
• Whole Leg 6–8 325 (163) 1 22–27
28–33
160 (71) medium
170 (77) well