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Setting Oven Controls 29
Roasting recommendations
Roasting rack instructions
When preparing meats for convection roasting, you
may use the broiler pan, insert and the roasting
rack supplied with your appliance. The broiler pan
will catch grease spills and the insert will help
prevent grease splatters. The roasting rack fits on
top of the insert allowing the heated air to circulate
under the food for even cooking and helps to
increase browning on the underside.
.
.
3.
Place oven rack on bottom or next to the
bottom oven rack position.
Place the insert on the broiler pan.
Make sure the roasting rack is securely seated
on top of the insert. Do not use the broiler pan
without the insert. Do not cover the insert with
aluminum foil.
=
Position food (fat side up) on the roasting rack.
-Fig. 1-
5. Place prepared food on oven rack in the oven.
Roasting rack
/
-Insert
\
Broil pan
Fig. 1
Meat
Beef
Poultry
Weight Oven temp
Standing rib roast 4 to 6 Ibs. 3501=
Rib eye roast 4 to 6 Ibs. 3501=
Tenderloin roast 2 to 3 Ibs. 400°F
Turkey, whole** 12 to 16 lbs. 325°F
Turkey, whole** 16 to 20 Ibs. 325°F
Turkey, whole** 20 to 24 Ibs. 325°F
Chicken 3 to 4 Ibs. 350°F-3751=
Internal temp
180°F
1801=
1801=
1801=
Minute per lb.
25-3O
25-30
15-25
8-10
10-15
12-16
12-16
Pork
Ham roast, fresh 4 to 6 Ibs. 325°F
Shoulder blade roast 4 to 6 Ibs. 325°F
Loin 3 to 4 Ibs. 3251=
Pre-cooked ham 5 to 7 Ibs. 3251=
1601=
1601=
1601=
1601=
* Forbeef: med rare 145°F, med 160°F, weft done ! 70°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to
prevent overbrowning and drying of the skin.
30-40
20-30
20-25
30-40
Fig. 2