Frigidaire CPEH3077RF Use & Care Manual page 23

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, USDA Rev. June 1985.) The lowest temperature recom-
mended 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.
Figure 20: Roast with broil pan and insert and roasting
rack
CAUTION
Do not use the broiler pan without the insert. A roasting
rack (some models) can be used when convection
roasting. Do not cover the broil pan or insert with
aluminum foil or any other material; the exposed grease
could ignite.
Weight
4 to 6 lb.
4 to 6 lb.
2 to 3 lb.
12 to 16 lb.
16 to 20 lb
20 to 24 lb.
3 to 4 lb. 350°F-375°F (177ºC-191ºC)
4 to 6 lb.
4 to 6 lb.
3 to 4 lb.
5 to 7 lb.
Roasting rack
Insert
Broil pan
SETTING OVEN CONTROLS
Oven Temp
350°F (177ºC)
350°F (177ºC)
400°F (204ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
Figure 21: Roast with broil pan and insert
.
Figure 22: When convection roasting use the offset
rack in position 1 for best results. When roasting
chicken do not use a roasting rack; use a deep pan
instead and place on rack position 1 (offset rack).
Internal Temp Minutes per lb.
*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)
6
5
4
3
2
1
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
30-40
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