Fulgor Milano SOFIA - Page 23

21
ConvectionRoastChart- DOUBLE CO N VECTIO N CAVITY
MEATS
WEIGHT(lb)
OVENTEMP.
°F( °C)
RACK
POSITION
TIME
(min. perlb)
INTERNAL
TEMP. °F( °C)
BEEF
RibRoast
4
-
6
325
(160)
2
18
-
22
145 (63) medium rare
20
-
25
160 (71) medium
RibEyeRoast, (boneless)
4 - 6 325 (160) 2 18 - 22 145 (63) medium rare
20
-
25
160 (71) medium
Rump,Eye,Tip, Sirloin(boneless)
3 - 6 325 (160) 2 18 - 22 145 (63) medium rare
20
-
25
160 (71) medium
TenderloinRoast
2
-
3
425
(220)
2
15
-
20
145 (63) medium rare
PORK
LoinRoast(bonelessorbone-in)
5
-
8
350
(175)
2
18
-
22
160 (71) medium
Shoulder
3
-
6
350
(175)
2
20
-
25
160 (71) medium
POULTRY
Chickenwhole
3 - 4 375 (190) 2 20 - 23 180 (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)
ComishHen
1
-
1½
350
(175)
2
45
-
75 total
180 (82)
LAMB
HalfLeg
3 - 4 325 (160) 2 20 - 27 160 (71) medium
25
-
32
170 (77) well
WholeLeg
6
-
8
325
(160)
1
20
-
27
160 (71) medium
25
-
32
170 (77) well
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking
14 - Convection Roast Tips and Techniques
EN