Convection Roast Chart - GASLAND chef Pro Series Instruction Manual

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Convection roast chart

Meat
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
• Cornish hen
Lamb
• Half leg
• Whole leg
Convection broast tips
• Place rack in the required position needed before turning on the oven.
• Use Convection Broil mode with the oven door closed.
• Do not preheat oven.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time(see convection broil chart).
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support@gaslandchef.com
Weight(LB) Oven Temp.˚F (˚C)
4-6 325(163)
4-6 325(163)
3-6 325(163)
2-3 400(205)
5-8 350(177)
3-6 350(177)
3-4 375(190)
12-15 325(163)
16-20 325(163)
21-25 325(163)
3-8 325(163)
1-1¹/2 350(177)
3-4 325(163)
6-8
325(163)
Rack Position Time(MIN. PER LB)
16-20
2
18-22
16-20
2
18-22
16-20
2
18-22
2
15-20
2
16-20
2
20-25
2
18-21
1
10-14
1
9-11
1
6-10
1
15-20
2
45-75 total
22-27
2
28-33
22-27
1
28-33
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
Internal Temp.˚F(˚C)
145(63) medium rare
160(71) medium
145(63) medium rare
160(71) medium
145(63) medium rare
160(71) medium
145(63) medium rare
160(71) medium
160(71) medium
180(82)
180(82)
180(82)
180(82)
170(77)
180(82)
160(71) medium
170(77) well
160(71) medium
170(77) well