Siemens HE2224 U Use And Care Manual page 27

Table 5: Convection Roast Chart
Meats
Beef Rib roast
Rib eye roast (boneless)
Rump, eye, tip, sirloin (bone-
less)
Tenderloin roast
Pork Loin roast (boneless or bone-
in)
Shoulder
Poultry Chicken - whole
Turkey - unstuffed**
Turkey - unstuffed**
Turkey - unstuffed**
Turkey breast
Cornish hen
Lamb Half leg
Whole leg
* Roasting times are approximate and may vary depending on shape of the meat.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
Weight
Item
(lbs.)
4-6
4-6
3-6
2-3
5-8
3-6
3-4
12-15
16-20
21-25
3-8
1-1 1/2
3-4
6-8
Getting the Most Out of Your Appliance
Oven Temp.*
Roasting Time*
o
(min. per lb.)
( F)
325 25-32
28-32
325 24-32
27-32
325 25-30
28-32
425 15-25
350 15-25
350 20-30
375 14-20
325 10-14
325 9-13
325 6-10
325 20-25
350 45-75 (total time)
325 30-35
25-30
325 25-30
30-35
Internal Temp.
o
( F)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160
160
180
180
180
180
170
180
160 (medium)
170 (well)
160 (medium)
170 (well)
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