Frigidaire GCWS3067AD Use & Care Manual page 31

Convection Roasting tips:
• Preheating for convection roast is not necessary for most meats and poultry.
• Arrange oven racks so meat and poultry are on the lowest rack of the oven.
• Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the rec-
ommended time of your recipe (check the food at this time). Then if needed, increase cook time until
the desired doneness is obtained.
• Do not cover foods when dry roasting - covering will prevent the meat from browning properly.
• When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the
insert helps prevent grease splatters.
Table 5: Convection Roasting recommendations
Meat
Beef Standing rib roast*
Rib eye roast*
Tenderloin roast
Poul- Turkey whole**
try
Turkey whole**
Turkey whole**
Chicken
Pork Ham roast, fresh
Shoulder blade
roast
Loin
Pre-cooked ham
* The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food
Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medi-
um rare fresh beef. For well done 170°F (77ºC)** Stuff ed turkey requires additional roasting time. Shield
legs and breast with foil to prevent over browning and drying of the skin.
Weight Oven Temp
4 to 6 lb. 350°F (177ºC)
4 to 6 lb. 350°F (177ºC)
2 to 3 lb. 400°F (204ºC)
12 to 16 lb. 325°F (163ºC)
16 to 20 lb 325°F (163ºC)
20 to 24 325°F (163ºC)
lb.
3 to 4 lb. 350°F-375°F (177ºC-
191ºC)*
4 to 6 lb. 325°F (163ºC)
4 to 6 lb. 325°F (163ºC)
3 to 4 lb. 325°F (163ºC)
5 to 7 lb. 325°F (163ºC)
SETTING OVEN CONTROLS
Internal Temp
*160ºF (71ºC)
*160ºF (71ºC)
*160ºF (71ºC)
180°F (82ºC)
180°F (82ºC)
180°F (82ºC)
180°F (82ºC)
160°F (71ºC)
160°F (71ºC)
160°F (71ºC)
160°F (71ºC)
31
Mins per
lb
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
30-40