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OPERATING INSTRUCTIONS
CONVECTION BAKE INSTRUCTIONS
1. Preheat Oven. Place meat (fat side up) or food to be cooked into a
bake pan.
2. Season meat before or after cooking.
3. Insert meat thermometer into the thickest part of meat, not touching
bone or fat.
4. Do not add water. Do not cover.
5. Roast to 5 - 10 degrees below desired doneness. (Internal
temperature).
6. Allow meat to stand 15 - 20 minutes before serving. The tempera-
ture will continue to rise while standing.
CONVECTION BAKE CHART
Food
Beef
Eye of Round, Rib Eye
Top Round Roast
Pork
Loin (boneless)
Center Cut
Pork Loin Filet
Ham (smoked)
Poultry
Chicken (whole)
Cornish Hen
Weight
Temp. (ºF)
2 - 5 lbs.
2 - 3 lbs.
2 - 3 lbs.
2 lbs.
5 lbs.
3 - 4 lbs.
1
1 to 1
⁄
lbs.
2
14
(Cont.)
Oven
Convection
Bake Time
325
1:45 - 2:00
375
1:45 - 2:15
325
1:15 - 1:30
325
1:15 - 1:30
325
1:45 - 2:15
350
1:15 - 1:30
350
1:00 - 1:25
Internal
Temp. (ºF)
145 - 170
145 - 170
160 - 170
160 - 170
140
180
180
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