Convection Roast Tips And Techniques - Haier HCR2250AES User Manual

CONVECTION BAKE CHART
Reduce standard recipe temperature by 25 ºF (15 °C) for Convection Bake.
Temperatures have been reduced in this chart.
CONVECTION CAVITY
FOOD ITEM
Cake
Cupcakes
Bundt Cake
Angel Food
Pie
2 crust, fresh, 9"
2 crust, frozen fruit, 9"
Cookies
Sugar
Chocolate Chip
Brownies
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muffins
Pizza
Frozen
Fresh

CONVECTION ROAST TIPS AND TECHNIQUES

•
Do not 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 or poultry by inserting meat
thermometer into another position.
•
Large poultry may need to be covered with foil (and pan roasted) during a portion
of the roasting time to prevent over-browning.
•
The minimum safe temperature for stuffing in poultry is 165ºF (74°C).
•
After removing the food from the oven, cover loosely with foil for 10 to
15 minutes before carving, if necessary, to increase the final foodstuff
temperature by 5° to 10°F (3° to 6° C).
20
RACK TEMP. °F (°C)
POSITION (PREHEATED OVEN)
2
1
1
2 350-400 (175-205)
2
2 325-350 (160-175)
325-350 (160-175)
2
2
2
2 350-375 (175-190)
2
2
2 375-425 (190-220)
2
325 (160)
325 (160)
325 (160)
350 (175)
325 (160)
350 (175)
375 (190)
400 (205)
450 (232)
TIME (MIN)
20-22
43-50
43-47
40-52
68-78
9-12
8-13
29-36
18-22
12-15
8-10
17-21
23-26
15-18