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1
minutes standing time after removing meat from oven.
General Roasting Recommendations
,
• For best results in roasting poultry, thaw completely. Due
to the structure of poultry, partially thawed poultry will
• Preheating is not necessary
cook unevenly.
• For open pan roasting, place meat or poultry on the
slotted portion of the two-piece pan included with the
Conventional Roasting Recommendations
I
oven. Do not add water to the pan. Useopen pan roasting
-
Using Bake Pad
I
for tender cuts of meat. Less tender cuts of meat need to
be cooked by moist heat in a covered pan.
• If preferred tender cuts of meat can be roasted in the
• For best results, a meat thermometer
is the most
conventional
bake
oven
by following
the
general
accurate guide to degree of aloneness. The tip of the
recommendations
given above. However, meats will
thermometer should be located in the thickest part of a
roast more quickly in the convection oven.
roast, no touching fat, bone, or gristle. For turkeys and
• Conventionalbakeisbestforlesstendercutsofmeatthat
large poultry products, insert the tip of the thermometer
require a longer, moist heat method of cooking. Follow
into the thickest part of the inner thigh,
your recipe for times and temperatures
for covered
• Place roast fat side up to allow self basting meat during
meats.
roasting.
• Meats cooked in oven cooking bags, dutch ovens, or
• Since meats continue to cook after being removed from
covered
roasting
pans
are
best
cooked
in the
the oven, remove roast from oven when it reaches an
conventional bake oven using the Bake Pad.
internal
temperature
about
5 degrees
below
the
• Use meat roasting charts in standard cookbooks for
temperature desired,
recommended times and temperatures for roasting in a
• For less loss of juices and easier carving, allow about 15
conventional bake oven.
Roasting Chart
l
Chart time is based on thawed meats only. For Conventional Roasting use the Bake Pad.
InternalTemp of
Approx
Approx
1
Approx
OvenTemp
Meat. End of
Convect Roasting
Conventional
Varietyand Cut of Meat
Weight
(°F)
RoastingTime
Time
RoastingTime
(lb.)
no preheat*
(°F)
(minutesper lb.)
(minutes per lb.)
BEEF
RibRoast
4 to 8
3250
140° (rare)
25-30
30-35
160° (medium)
30-35
35-40
RibEye Roast
4 to 6
325°
145° (rare)
25-30
30-35
180° (medium)
30-35
35-40
TenderloinRoast
2 to 3
400°
145° (rare)
18-23
23-28
Eye of Round Roast
4 to 5
325°
145° (rare)
25-30
30-35
160° (medium)
30-35
35-40
Top Loin Roast
3 to 6
325_
145° (rare)
25-30
30-35
160° (medium)
30-35
35-40
RoundTip Roast
4 to 6
325°
145° (rare)
25-30
30-35
160° (medium)
30-35
35-40
PORK
Shoulder Blade Roast Boneless
4 to 6
325°
170°
30-40
35-40
Shoulder Blade Roast
4 to 6
325°
170°
25-35
30-40
Top Loin, Boneless
3 to 4
325°
170°
30-40
35-45
Ham, Half (Fully cooked)
5 to 7
325°
140°
NA**
25-35
Ham, Half (Cook before eating)
5 to 7
275°
160°
30-40
35-45
Arm Picnic Shoulder
(Fully Cooked)
5 to 8
325°
140°
20-25
25-30
POULTRY
Turkey,unstuffed
8 to 12
325°
180° -185°
15-17
20-22
Turkey, unstuffed
12 to 16
325°
180° -185°
13-15
18-20
Turkey, unstuffed
16 to 20
325°
180 ° -185°
11-13
16-18
Turkey, unstuffed
20to 24
325°
I
180° -185°
9-11
14-16
Turkey, Breast
3 to 8
325°
'
170° -f 75°
25-35
I
30-40
Chicken, Whole
2 1/2to 3 1/2
3750
185°
19-23
22-26
Cornish Game Hen
1 to 1 1/2
375_
180° -185°
35-45
45-55
Duck
4 to 6
3500
185°
15-20
20-25
• When usingthe Convect Roast mode,there is no need to )reheatthe oven or to lowerthe temperaturefrom conventional roast
temperatures.
•* Not recommendedfor convectioncooking. Most precooked hams have to be covered while roasting,thus there would be no time
savingsfrom using the convect mode.
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