Owners manual

Setting Oven Controls 23
Convection Roasting tips:
• Preheating for convection roast will not be necessary for most meats and poultry.
• Arrange oven racks so large poultry or other cuts of meat are on the lowest oven rack position. Small cuts of
meat and poultry should be cooked on rack position 3 using the flat handle rack.
• Since convection roast cooks faster, you can reduce cook times as much as 25% from the recommended
time of your recipe (check the food at this time). Then if needed, increase cook time until the desired
doneness is obtained.
• Carefully follow your recipe’s temperature and time recommendations or refer to the convection roast recom-
mendations for additional information.
• Do not cover foods when dry roasting - covering will prevent the meat from browning properly.
• When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the insert
helps prevent grease splatters.
Table 3: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Minutes per
lb.
Beef Standing rib roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Rib eye roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71ºC) 15-25
Poultry Turkey whole** 12 to 16 lb. 325°F (163ºC) 180°F (82ºC) 8-10
Turkey whole** 16 to 20 lb 325°F (163ºC) 180°F (82ºC) 10-15
Turkey whole** 20 to 24 lb. 325°F (163ºC) 180°F (82ºC) 12-16
Chicken 3 to 4 lb. 350°F-375°F (177ºC-
191ºC)*
180°F (82ºC) 12-16
Pork Ham roast, fresh 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 30-40
Loin 3 to 4 lb. 325°F (163ºC) 160°F (71ºC) 20-25
Pre-cooked ham 5 to 7 lb. 325°F (163ºC) 160°F (71ºC) 30-40
* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F
(60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA)
The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F
(77ºC)
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the
skin.