– 11 –
Convection roasting guide.
*
†
Using Convection Conversion
By using the Convection Conversion feature you can automatically
convert the oven temperature from regular baking to Convection
Bake temperatures.
To convert the oven temperature for convection baking,
follow the steps below.
Press and hold the
CONVECTION BAKE
pad for
4 to 5 seconds.
Using the number pads enter the temperature
recommended in the recipe.
Press the
START
pad.
The display shows the converted (reduced)
temperature. For example, if you entered a recipe
temperature of 350˚ F., the display will show 325˚ F.
when it is converted.
Press the
CLEAR/OFF
pad when baking is finished.
NOTE: Conversion must be set each time you want to use it. It is
not held in memory.
4
3
2
1
Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with
foil to prevent over-browning and drying of skin.
The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it
to 140˚ F. means some food poisoning organisms may survive." (Source: Safe Food Book. Your
Kitchen Guide. USDA Rev. June 1985.)
START
CLEAR
OFF
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib (3 to 5 lbs.) Rare
†
20–24 325˚F. 140˚F.
Medium 24–28 325˚F. 160˚F.
Well 28–32 325˚F. 170˚F.
Boneless Rib, Top Sirloin Rare
†
20–24 325˚F. 140˚F.
Medium 24–28 325˚F. 160˚F.
Well 28–32 325˚F. 170˚F.
Beef Tenderloin Rare
†
10–14 325˚F. 140˚F.
Medium 14–18 325˚F. 160˚F.
Pot Roast (2½to 3 lbs.) chuck, rump 35–45 300˚F. 170˚F.
Pork Bone-in (3 to 5 lbs.) 23–27 325˚F. 170˚F.
Boneless (3 to 5 lbs.) 23–27 325˚F. 170˚F.
Pork Chops (1/2 to 1″ thick) 2 chops 30–35 total 325˚F. 170˚F.
4 chops 35–40 total 325˚F. 170˚F.
6 chops 40–45 total 325˚F. 170˚F.
Ham Canned (3 lbs. fully cooked) 14–18 325˚F. 140˚F.
Butt (5 lbs. fully cooked) 14–18 325˚F. 140˚F.
Shank (5 lbs. fully cooked) 14–18 325˚F. 140˚F.
Lamb Bone-in (3 to 5 lbs.) Medium 17–20 325˚F. 160˚F.
Well 20–24 325˚F. 170˚F.
Boneless (3 to 5 lbs.) Medium 17–20 325˚F. 160˚F.
Well 20–24 325˚F. 170˚F.
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400˚F.
Lobster Tails (6 to 8 oz. each) 20–25 total 350˚F.
Poultry Whole Chicken (2½ to 3½lbs.) 24–26 350˚F. 180˚–185˚F.
Cornish Hens Unstuffed (1 to 1½lbs.) 50–55 total 350˚F. 180˚–185˚F.
Cornish Hens Stuffed (1 to 1½lbs.) 55–60 total 350˚F. 180˚–185˚F.
Duckling (4 to 5 lbs.) 24–26 325˚F. 180˚–185˚F.
Turkey, whole
*
Unstuffed (10 to 16 lbs.) 8–11 325˚F. 180˚–185˚F.
Unstuffed (18 to 24 lbs.) 7–10 325˚F. 180˚–185˚F.
Turkey Breast (4 to 6 lbs.) 16–19 325˚F. 170˚F.
To Next Page
Loading...
Need help?
General
