Heartland 6210 Convection Oven User Manual


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Cooking Guide
Oven Rack
Positioning
Figure
1
1
2
3
4
General Cooking Tips & Preferences
·Placeovenrackincorrectpositionbeforepreheat-
ingoven.
·Afterreadingthethermometerinsertanother/2"/1
cmandreadagain.Ifitreadslowerthantherst
thencontinuecooking.
·Meatcontinuestocookafterremovalfromoven
-Allowmeattostandabout15-20minutesbefore
carving
Convection Cooking:
·Forconvectionroasting,insertthegreaselterin
backofovenandplacetheraisedroastingrackover
the2pc.broilerpan.(broilerrackisnecessaryto
preventspattering).
·Convectioncookingmaycookfaster;timesmay
oftenbereducedupto10minutesperlb(.5Kg)-for
largeitemsmeatshouldbecheckedshortlybefore
thesuggestedminimumcookingtime.
·Recommendedfor“all”tendermeatstogivea
brownoutsidewithajuicy,tenderinside
·Forextrabrowningbrushleanmeatswithoil
·Placeallroastsfatsideuponraisedroastingrack
General Cooking Tips & Preferences
·Placeovenrackincorrectpositionbeforepreheating
oven.Rackpositionis2or3forstandardroasting&
rack1forconvectionroasting(refertoFigure1)
·Forextrabrowningbrushskinwithoil
·Insertameatthermometerintotheinnerthigh(avoid
touchingthebone)toaccuratelydeterminedoneness.
Takeasecondreadinginsertedanother1/2"/1cm
andreadagain,ifitreadslowerthantherstthen
continuecooking.
·Poultrycontinuestocookafterremovalfromoven
Allowtostand15-20minutesbeforecarving.)
ConvectionRoasting:
·Insertthegreaselterinbackofovenandplacethe
raisedroastingrackoverthe2pc.broilerpan(broiler
rackisnecessarytopreventspattering).
·Convectioncookingmaybefaster;timesmayoften
bereducedupto25%-forlargeitemscheckshortly
beforethesuggestedminimumcookingtime.
Thischartisareferenceguideonly,asvariablessuchassize,temperatureandindividualpreferencesmayaffectthecookingtime.
Recipeorpackagedirectionsshouldalwaystakeprecedence.Keeparecordofyourresults,preferredtemperaturesandtimes.
Meat Roasting Guide
Poultry Roasting Guide
Foods
Degreeof
Doneness
OvenTemperatureforRegularor
ConvectionRoasting
InternalCooking
Temperature
°F °C
Minutesperlb(perkg) °F °C
Beef
SirloinorRibRoasts Rare 325 160 20-25(45-50) 140 60
Medium 325 160
25-30(55-60) 160 70
Well done 325 160
30-35(65-70) 170 75
Rump,Round(roast) Rare 275 140 40-45(80-85) 140 60
Medium 275 140
45-50(90-95) 160 70
Veal
Leg,Loin,RibRoasts Medium 325 160 30-35(65-70) 160 70
Well done 325 160
35-40(75-80) 170 75
Pork
LegorLoin 325 160 20-25(45-50) 160 70
CrownRoast 325 160 15-20(32-30) 160 70
Shoulder Roast 325 160
25-30(35-40) 160 70
Ham
Smoked,pre-cooked 325 160 10-15(22-25) 140 60
Lamb
Leg Rare 325 160
20-25(45-50) 140 60
Leg,ShoulderRoasts Medium 325 160 25-30(55-60) 160 70
Well done 325 160
30-35(65-70) 170 75
Rack(Roast) Rare 400 200 10-12(22-25) 140 60
Medium 400 200
12-18(25-38) 160 70
Foods
OvenTemperatureforStan-
dardorConvectionRoast
Internal
Cooking
Temperature
°F °C
Minutesperlb
(perkg)
°F` °C
Turkey Lbs Kg
Stuffed 6-8 3-3.5 325 160
30-32(60-65) 180 82
Stuffed 10-12 4.5-5.5 325 160
23-25(45-50) 180 82
Stuffed 16-22 7-10 325 160
15-20(30-35) 180 82
Unstuffed 6-8 3-3.5 325 160
25-30(50-55) 170 77
Unstuffed 10-12 4.5-5.5 325 160
18-23(25-30) 170 77
Unstuffed 16-22 7-10 325 160
13-15(25-30) 170 77
Parts-1/2-BonelessBreastorLeg 1 500(g) 325 160 60-75 min. total 170 77
Chicken Lbs Kg
Capon 5-8 2.3-3.6 325 160
18-20(40-45) 170 77
Chicken,Whole,Unstuffed 3-4 1.3-1.8 325 160 20-25(45-50) 170 77
Chicken,Quarters 325 160 18-20(40-45) 170 77
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