hestan KDO Use And Care Manual page 29

CONVECTION ROAST TIPS AND TECHNIQUES
CONVECTION ROAST CHART - DOUBLE OVEN
WEIGHT
MEATS
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
Cooking times are indicative and also depend on the thickness and the starting temperature of
the meat before cooking.
OVEN TEMP.
(lb) ° F [° C]
4 - 6 325 [160]
4 - 6 325 [160]
3 - 6 325 [160]
2 - 3 425 [220]
5 - 8 350 [175]
3 - 6 350 [175]
3 - 4 375 [190]
12 - 15 325 [160]
16 - 20 325 [160]
21 - 25 325 [160]
3 - 8 325 [160]
1 - 1½ 350 [175]
3 - 4 325 [160]
6 - 8 325 [160]
RACK TIME
POS'N (min. per lb)
145 [63] medium
2 18 - 22
20 - 25 160 [71] medium
2 18 - 22 145 [63] medium
20 - 25 160 [71] medium
2 18 - 22 145 [63] medium
20 - 25 160 [71] medium
2 15 - 20 145 [63] medium
2 18 - 22 160 [71] medium
2 20 - 25 160 [71] medium
2 20 - 23 180 [82]
1 10 - 14 180 [82]
1 9 - 11 180 [82]
1 6 - 10 180 [82]
1 15 - 20 170 [77]
2 45 - 75 total 180 [82]
2 20 - 27 160 [71] medium
25 - 32 170 [77] well
1 20 - 27 160 [71] medium
25 - 32 170 [77] well
©2019 Hestan Commercial Corporation
(CONT.)
INTERNAL
TEMP. ° F [° C]
rare
rare
rare
rare
27
EN