Convection Roast Chart - Haier HCW3285AES Guide De L'utilisateur

CONVECTION ROAST CHART

MEATS
Beef
Rib Roast
Rib Eye Roast,
(boneless)
Rump, Eye, Tip,
Sirloin (boneless)
Tenderloin Roast
Pork
Loin Roast
(boneless or bone-
in)
Shoulder
Poultry
Chicken whole
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Comish Hen
Lamb
Half Leg
Whole Leg
WEIGHT OVEN TEMP.
(lb) °F (°C)
4-6 325 (160)
4-6 325 (160)
3-6 325 (160)
2-3 400 (205)
5-8 350 (175)
3-6 350 (175)
3-4 375 (190)
12-15 325 (160)
16-20 325 (160)
21-25 325 (160)
3-8 325 (160)
1-1 ½ 350 (175)
3-4 325 (160)
6-8 325 (160)
TIME
RACK
(min. per
POSITION
lb)
2 16-20
18-22
2 16-20
18-22
2 16-20
18-22
2 15-20
2 16-20
2 20-25
2 18-21
1 10-14
1 9-11
1 6-10
1 15-20
2 45-75
total
2 22-27
28-33
1 22-27
28-33
INTERNAL
TEMP. °F (°C)
145 (63)
medium rare
160 (71)
medium
145 (63)
medium rare
160 (71)
medium
145 (63)
medium rare
160 (71)
medium
145 (63)
medium rare
160 (71)
medium
160 (71)
medium
180 (82)
180 (82)
180 (82)
180 (82)
170 (77)
180 (82)
160 (71)
medium
170 (77) well
160 (71)
medium
170 (77) well
25