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Forno Espresso FFSEL6022-30 Manuel D'instructions page 16

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Oven (continued)
Guidelines:
Do not preheat for Convection Roast.
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.
Double-check the internal temperature of meat or poultry by inserting meat thermometer into another position.
Large poultry may need to be covered with foil (and pan roasted) during a portion of the roasting time to prevent over-
browning.
The minimum safe temperature for stuffing in poultry is 165ºF (75ºC).
After removing the food 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).
Food And Thickness
BEEF
Rib Eye Roast (boneless) -
Rump, Eye, Tip, Sirloin (boneless) -
Tenderloin Roast -
PORK
Loin Roast (boneless or bone-in) -
POULTRY
Chicken whole-
Turkey, not stuffed -
Turkey Breast -
Comish Hen -
LAMB
Weight
(Lb)
Rib Roast -
4 - 6
4 - 6
3 - 6
2 - 3
5 - 8
Shoulder -
3 - 6
3 - 4
12 - 15
16 - 20
21 - 25
3 - 8
1 - 1 ¹⁄2
Half Leg -
3 - 4
Whole Leg -
6 - 8
Oven Temp.
Rack
°F (°C)
Position
325 (160)
2
325 (160)
2
325 (160)
2
400 (205)
2
350 (205)
2
400 (205)
2
375 (190)
2
325 (160)
1
325 (160)
1
325 (160)
1
325 (160)
1
350 (205)
2
325 (160)
2
325 (160)
1
16
Time
(Min. Per Lb)
Temp. °F (°C)
16-20
-145 (63) Medium Rare
18-22
-160 (71) medium
16-20
-145 (63) Medium Rare
18-22
-160 (71) medium
16-20
-145 (63) Medium Rare
18-22
-160 (71) medium
15-20
145 (63) Medium Rare
16-20
160 (71) medium
20-25
160 (71) medium
18-21
180 (82)
10-14
-180 (82)
9-11
-180 (82)
6 - 11
-180 (82)
15-20
170 (77)
45-75
180 (82)
total
22 - 27
-160 (71) medium
28 - 33
-170 (77) well
22 - 27
-160 (71) medium
28 - 33
-170 (77) well
Internal

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