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• Do not preheat for Convection Roast. (This mean,
"PREHEAT" indication is automatically appear when the
Convection Roast mode is selected, but place food inside
the oven before selecting the Cooking mode.)
• Roast in a low-sided, uncovered pan.
• When roasting whole chickens or turkey, tuck wings behind
back and loosely tie legs with kitchen string.
• Use the 2-piece broil pan for roasting uncovered. (Without
2 Pans many have risk of the fire with drip of the fat from
the meat.)
• Use the probe or a meat thermometer to determine the
doneness by checking internal temperature (see Convection
Roast Chart).
• 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.
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, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Cornish Hen
Lamb
Half Leg
Whole Leg
The TEMP. and TIME in the chart above are for the 240 V setting.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.
16 - Convection Roast Tips and Techniques
WEIGHT
RACK
lb (kg)
POSITION
4-6 (2-3)
2
4-6 (2-3)
2
3-6 (1,5-3)
2
2-3 (1-1,5)
2
5-8 (2,5-4)
2
3-6 (1,5-3)
2
3-4 (1,5-2)
2
12-15 (6-7,5)
1
16-20 (8-10)
1
21-25 (10,5-12,5)
1
3-8 (1,5-4)
1
1 - 1-1/2 (0,5-0,75)
2
3-4 (1,5-2)
2
6-8 (3-4)
1
IMPORTANT
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.
• The minimum safe internal temperature for stuffing in poultry
is 165 °F (74 °C).
• 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).
• Tips for Solving Baking and Roasting Problems are found
on Page 30.
OVEN TEMP.
TIME
°F ( °C)
(Min. per lb)
325 (165)
18-22
20-25
325 (165)
18-22
20-25
325 (165)
18-22
20-25
425 (220)
15-20
350 (175)
18-22
350 (175)
20-25
375 (190)
20-23
325 (165)
10-14
325 (165)
9-11
325 (165)
6-10
325 (165)
15-20
350 (175)
45-75 total
325 (165)
20-27
25-32
325 (165)
20-27
25-32
EN
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
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