Convection Roast Tips And Techniques - Smeg Built-in oven Use & Installation Manual

ENGLISH

Convection Roast Tips and Techniques

• Preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chickens or turkey, tuck
wings behind back and loosely tie legs with
kitchen string.
• Use the 2-piece broil pan for roasting
uncovered.
• Use the probe or a meat thermometer to
determine the internal doneness on "END"
temperature (see cooking chart).
• Double-check the internal temperature of
meat/poultry by inserting meat thermometer
into another position.
• When roasting a large roast or turkey,
roasting pan may need to be rotated during
roasting time. This will allow for more even
cooking. Large birds may also need to be
covered with foil (and pan roasted) during a
portion of the roasting time to prevent over-
browning.
Convection Roast Chart
CONVECTION CAVITY
MEATS
Beef
Rib Roast
Rib Eye Roast, (boneless)
Rump, Eye, Tip, Sirloin (boneless)
Tenderloin Roast
Pork
Loin Roast
(boneless or bone-in)
Shoulder
Poultry
Chicken whole
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Comish Hen
Lamb
Half Leg
Whole Leg
20
OVEN TEMP.
WEIGHT (lb)
°F (°C)
4-6 325 (160)
4-6 325 (160)
3-6 325 (160)
2-3 400 (205)
5-8 350 (175)
3-6 350 (175)
3-4 375 (190)
12-15 325 (160)
16-20 325 (160)
21-25 325 (160)
3-8 325 (160)
1-1 ½ 350 (175)
3-4 325 (160)
6-8 325 (160)
20
Use & Installation Manual
Quick and easy recipe tips:
Converting from standard
BAKE to CONVECTION ROAST:
• Temperature does not have to be lowered.
• Roasts, large cuts of meat and poultry
generally take 10-20% less cooking time.
Check doneness early.
• Casseroles or pot roasts that are baked
covered in CONVECTION ROAST will cook
in about the same amount of time.
• The minimum safe temperature for stuffing
in poultry is 165 ºF (75 ºC).
After removing the item from the oven, cover
loosely with foil for 10 to 15 minutes before
carving if necessary increase the final foodstuff
temperature by 5° to 10°F (3° to 6° C)
RACK
POSITION (min. per lb)
2
2
2
2
2
2
2
1
1
1
1
2 45-75 total
2
1
TIME INTERNAL
TEMP. °F (°C)
16-20 145 (63) medium rare
18-22 160 (71) medium
16-20 145 (63) medium rare
18-22 160 (71) medium
16-20 145 (63) medium rare
18-22 160 (71) medium
15-20 145 (63) medium rare
16-20 160 (71) medium
20-25 160 (71) medium
18-21 180 (82)
10-14 180 (82)
9-11 180 (82)
6-10 180 (82)
15-20 170 (77)
180 (82)
22-27 160 (71) medium
28-33 170 (77) well
22-27 160 (71) medium
28-33 170 (77) well