Use and Care

QUICK AND EASY RECIPE TIPS
Converting from standard BAKE to CONVECTION ROAST:
Temperature does not have to be lowered.
Roasts, large cuts of meat and poultry generally take 10-20% less cooking time. Check
doneness early.
Casseroles or pot roasts that are baked covered in CONVECTION ROAST will cook in
about the same amount of time.
After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before
carving if necessary to increase the final foodstuff temperature by 5° to 10°F [3° to 6° C]
CONVECTION ROAST CHART
MEATS WEIGHT
(lb)
OVEN TEMP.
°F [°C]
RACK
POS’N
TIME
(min. per lb)
INTERNAL
TEMP. °F [°C]
BEEF
Rib Roast 4 - 6 325 [160] 2 18 - 22
145 [63] medium
rare
20 - 25 160 [71] medium
Rib Eye Roast,
(boneless)
4 - 6 325 [160] 2 18 - 22 145 [63] medium
rare
20 - 25 160 [71] medium
Rump, Eye, Tip,
Sirloin (boneless)
3 - 6 325 [160] 2 18 - 22 145 [63] medium
rare
20 - 25 160 [71] medium
Tenderloin Roast 2 - 3 425 [220] 2 15 - 20 145 [63] medium
rare
PORK
Loin Roast (boneless
or bone-in) 5 - 8 350 [175] 2 18 - 22 160 [71] medium
Shoulder 3 - 6 350 [175] 2 20 - 25 160 [71] medium
POULTRY
Chicken whole 3 - 4 375 [190] 2 20 - 23 180 [82]
Turkey, not stuffed 12 - 15 325 [160] 1 10 - 14 180 [82]
Turkey, not stuffed 16 - 20 325 [160] 1 9 - 11 180 [82]
Turkey, not stuffed 21 - 25 325 [160] 1 6 - 10 180 [82]
Turkey Breast 3 - 8 325 [160] 1 15 - 20 170 [77]
Cornish Hen 1 - 1½ 350 [175] 2 45 - 75 total 180 [82]
LAMB
Half Leg 3 - 4 325 [160] 2 20 - 27 160 [71] medium
25 - 32 170 [77] well
Whole Leg 6 - 8 325 [160] 1 20 - 27 160 [71] medium
25 - 32 170 [77] well
* Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of
the meat before cooking.
CONVECTION ROAST TIPS AND TECHNIQUES (CONT.)
©2018 Hestan Commercial Corporation
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