Frigidaire Gallery FGGF3059TDE Use & Care Manual page 31

Convection Roasting tips:
• Preheating for convection roast will not be necessary for most meats and poultry.
• Arrange oven racks so large cuts of meat and poultry are on the lowest rack of the oven.
• Smaller roasts and poultry should be cooked using rack position 2 or 3.
• Since convection roast cooks faster, you can reduce cook times as much as 25% from the recommended time of
your recipe (check the food at this time). Then if needed, increase cook time until the desired doneness is obtained.
• Carefully follow your recipe's temperature and time recommendations or refer to the convection roast recommenda-
tions for additional information.
• 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.
Convection roasting temperature and time recommendations
Table 2:
Meat
Beef Standing rib roast*
Rib eye roast*
Tenderloin roast
Poultry Turkey whole**
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 cooking 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 medium rare fresh beef. For well done 170°F (77ºC)** Stuffed turkey requires
additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.
Weight
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 lb. 325°F (163ºC)
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
Oven Temp Internal Temp Mins per lb.
*160ºF (71ºC) 25-30
*160ºF (71ºC) 25-30
*160ºF (71ºC) 15-25
180°F (82ºC)
180°F (82ºC) 10-15
180°F (82ºC) 12-16
180°F (82ºC) 12-16
160°F (71ºC) 30-40
160°F (71ºC) 20-30
160°F (71ºC) 20-25
160°F (71ºC) 30-40
8-10
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