Fulgor Milano SOFIA - 14 Convectionroasttipsandtechniques; Convection Roast Chart - CONVECTION

20
• 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.
• Use the probe or a meat thermometer to determine the
internal doneness on “END” temperature (see cooking
chart).
• Double-check the internal temperature of meat or poultry by
inserting meat thermometer into another position.
• Large birds may also 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
165°F (75°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)
ConvectionRoastChart- CONVECTIO N CAVITY
MEATS
WEIGHT
(lb)
OVENTEMP.
°F( °C)
RACK
POSITION
TIME
(min. perlb)
INTERNAL
TEMP. °F( °C)
BEEF
RibRoast
4 - 6 325 (160) 2 16 - 20 145 (63) medium rare
18
-
22
160 (71) medium
RibEyeRoast, (boneless)
4 - 6 325 (160) 2 16 - 20 145 (63) medium rare
18
-
22
160 (71) medium
Rump,Eye,Tip, Sirloin(boneless)
3 - 6 325 (160) 2 16 - 20 145 (63) medium rare
18
-
22
160 (71) medium
TenderloinRoast
2
-
3
400
(205)
2
15
-
20
145 (63) medium rare
PORK
LoinRoast(bonelessorbone-in)
5 - 8 350 (175) 2 16 - 20 160 (71) medium
Shoulder
3
-
6
350
(175)
2
20
-
25
160 (71) medium
POULTRY
Chickenwhole
3
-
4
375
(190)
2
18
-
21
180 (82)
Turkey, notstuffed
12
-
15
325
(160)
1
10
-
14
180 (82)
Turkey, notstuffed
16
-
20
325
(160)
1
9
-
11
180 (82)
Turkey, notstuffed
21
-
25
325
(160)
1
6
-
10
180 (82)
Turkey Breast
3 - 8 325 (160) 1 15 - 20 170 (77)
CornishHen
1
-
1½
350
(175)
2
45
-
75 total
180 (82)
LAMB
HalfLeg
3
-
4
325
(160)
2
22
-
27
160 (71) medium
28
-
33
170 (77) well
WholeLeg
6 - 8 325 (160) 1 22 - 27 160 (71) medium
28
-
33
170 (77) well
EN
14 - Convection Roast Tips and Techniques
Quickandeasyrecipetips
Converting from standard BAKE to CONVECTIONROAST:
• 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.