FULGOR SOVB 200 series - Convection Roast Techniques; Convection Roast Tips and Techniques

Use & Care Manual
Models SOVB - DOVB ENGLISH
18
Convection Roast Tips and Techniques
Quick and easy recipe tips
Con v e r ting fr om standard BAKE to CONVECTION
RO
AST :
•
T emperatur e does not ha v e to be lo w e r ed.
•
Roasts, large cuts of meat and poultr y generall y tak e
10-20% less cooking time
. Check doneness earl y .
• Casser oles or pot r oasts that ar e baked co v e r ed in
CONVECTION R O AST will cook in about the
same amount of time.
• 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/poultry by inserting meat thermometer into
another position.
• When roasting a large roast or turkey, roasting pan
may need to be rotated during roasting time. This will
allow for more even cooking. 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 165ºF (75ºC).
• After removing the item from the oven, cover
loosely with foil for 10 to 15 minutes before
carving.
• While covered, roast temperatures increase by
5° to 10°F (3°to 6°C).
Convection Roast Chart
MEATS WEIGHT (lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
Beef
Rib Roast 4-6 325 (160) 2 24-30 145 (63) medium rare
27-33 160 (71) medium
Rib Eye Roast, (boneless) 4-6 325 (160) 2 22-30 145 (63) medium rare
27-33 160 (71) medium
Rump, Eye, Tip, Sirloin (boneless) 3-6 325 (160) 2 22-28 145 (63) medium rare
27-33 160 (71) medium
Tenderloin Roast 2-3 425 (220) 2 15-25 145 (63) medium rare
Pork
Loin Roast 5-8 350 (175) 2 20-30 160 (71) medium
(boneless or bone-in)
Shoulder 3-6 350 (175) 2 25-35 160 (71) medium
Poultry
Chicken whole 3-4 375 (190) 2 18-21 180 (82)
Turkey, not stuffed 12-15 325 (160) 1 10-14 180 (82)
Turkey, not stuffed 16-20 325 (160) 1 9-11 180 (82)
Turkey, not stuffed 21-25 325 (160) 1 6-10 180 (82)
Turkey Breast 3-8 325 (160) 1 15-20 170 (77)
Comish Hen 1-1 ½ 350 (175) 2 45-75 total 180 (82)
Lamb
Half Leg 3-4 325 (160) 2 25-30 160 (71) medium
30-35 170 (77) well
Whole Leg 6-8 325 (160) 1 25-30 160 (71) medium
30-35 170 (77) well