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SETTING OVEN CONTROLS
Convection Roasting tips:
•
Preheating for convection roast is not necessary for most meats and poultry.
•
Arrange oven racks so meat and poultry are on the lowest rack of the oven.
•
Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the rec-
ommended time of your recipe (check the food at this time). Then if needed, increase cook time until
the desired doneness is obtained.
•
Do not cover foods when dry roasting - covering will prevent the meat from browning properly.
•
When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the
insert helps prevent grease splatters.
Table 5: Convection Roasting recommendations
Meat
Beef
Standing rib roast*
Rib eye roast*
Tenderloin roast
Poul-
Turkey whole**
try
Turkey whole**
Turkey whole**
Chicken
Pork
Ham roast, fresh
Shoulder blade
roast
Loin
Pre-cooked ham
* The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food
Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medi-
um rare fresh beef. For well done 170°F (77°C)** Stufed turkey requires additional roasting time. Shield
legs and breast with foil to prevent over browning and drying of the skin.
Weight
Oven Temp
4 to 6 lb.
350°F (177
4 to 6 lb.
350°F (177
2 to 3 lb.
400°F (204
12 to 16 lb.
325°F (163
16 to 20 lb
325°F (163
20 to 24
325°F (163
lb.
3 to 4 lb.
350°F-375°F
(177
C-191
°
4 to 6 lb.
325°F (163
4 to 6 lb.
325°F (163
3 to 4 lb.
325°F (163
5 to 7 lb.
325°F (163
Internal Temp
C)
*160
°
C)
*160
°
C)
*160
°
C)
180°F (82
°
C)
180°F (82
°
C)
180°F (82
°
180°F (82
C)*
°
C)
160°F (71
°
C)
160°F (71
°
C)
160°F (71
°
C)
160°F (71
°
Mins per
lb
F (71
C)
25-30
°
°
F (71
C)
25-30
°
°
F (71
C)
15-25
°
°
C)
8-10
°
C)
10-15
°
C)
12-16
°
C)
12-16
°
C)
30-40
°
C)
20-30
°
C)
20-25
°
C)
30-40
°
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