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11.
Convection Roast Recommendations
All cooking times are for use with the Convection ROAST function
and Temperature Control Dial set to 350°F. When Roasting, place
the food on the Broil Insert inside the Bake Pan. Place on Wire
Rack in Shelf Position #2.
The following Convection ROAST CHART is to be used as
a guideline.
R = Rare M = Medium W = Well Done
Hints for Convection Roast
◆ A meat thermometer inserted into the center of the meat should
always be used to ensure desired doneness.
◆ Roasting is recommended for large, tender cuts of meat and
poultry. Seasoning prior to cooking adds to the flavor and the
aroma during cooking.
◆ A layer of fat on the top of the roast promotes better browning
and provides natural basting.
◆ When roasting meats with a high fat content, the Bake Pan may
fill with grease before cooking is completed. Carefully remove
the Bake Pan using oven mitts and empty. Replace for continued
roasting.
Temperature
(T) on Meat
Thermometer
at End of
Cooking Time
180
°F
180°F
160°F (M)
170°F (W)
145°F (R)
160°F (M)
145°F (R)
160°F (M)
Food
Poultry
Pork
Beef
Amount/
Weight
4 hens
4–5 lbs.
4 lbs.
4–5 lbs.
2 lbs.
Type of Cut
Cornish Hens
Whole Chicken
Center Loin
Roast
Ribeye Roast,
(tied)
Tenderloin
Total Cooking
Time for Fresh
Meat, Poultry
1–1
1
⁄2 hours
1
1
⁄2–2 hours
2–2
1
⁄2 hours
2
1
⁄4–2
3
⁄4 hours
2–2
1
⁄2 hours
2
1
⁄4–2
3
⁄4 hours
1
1
⁄4
–1
3
⁄4
hours
1
1
⁄2–2 hours
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