Convection Roast Tips And Techniques; Convection Roast Chart - Panasonic HL-BD82S Operating Instructions Manual

•
Do not preheat for Convection Roast. (This mean,
"PREHEAT" indication is automatically appear
when the Convection Roast mode is selected, but
place food inside the oven before selecting the
Cooking mode.)
•
Roast in a low-sided, uncovered pan.
•
When roasting whole chickens or turkey, tuck
wings behind back and loosely tie legs with
kitchen string.
•
Use the 2-piece broil pan for roasting uncovered.
(Without 2 Pans many have risk of the fire with
drip of the fat from the meat.)
•
Use the probe or a meat thermometer to
determine the doneness by checking internal
temperature (see Convection Roast Chart).
•
Double-check the internal temperature of meat
or poultry by inserting meat thermometer into
another position.
•
Large poultry may also need to be covered with
foil (and pan roasted) during a portion of the
roasting time to prevent over-browning.

Convection Roast Chart

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, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Cornish Hen
Lamb
Half Leg
Whole Leg
The TEMP. and TIME in the chart above are for the 240 V setting.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

Convection Roast Tips and Techniques

WEIGHT RACK
lb (kg) POSITION
4-6 (2-3)
4-6 (2-3)
3-6 (1,5-3)
2-3 (1-1,5)
5-8 (2,5-4)
3-6 (1,5-3)
3-4 (1,5-2)
12-15 (6-7,5)
16-20 (8-10)
21-25 (10,5-12,5)
3-8 (1,5-4)
1 - 1-1/2 (0,5-0,75)
3-4 (1,5-2)
6-8 (3-4)
Quick and easy recipe tips
Converting from standard BAKE
to CONVECTION ROAST:
•
Temperature does not have to be lowered.
•
Roasts, large cuts of meat and poultry
generally take 10-20% less cooking time.
Check doneness early.
•
Casseroles or pot roasts that are baked
covered in CONVECTION ROAST will cook in
about the same amount of time.
•
The minimum safe internal temperature for
stuffing in poultry is 165 °F (74 °C). (see page 22)
•
After removing the item from the oven, cover
loosely with foil for 10 to 15 minutes before
carving if necessary to increase the final foodstuff
temperature by 5° to 10 °F (3° to 6° C).
•
Tips for Solving Baking and Roasting Problems
are found on Page 34.
OVEN TEMP.
°F ( °C)
2 325 (165)
2 325 (165)
2 325 (165)
2 425 (220)
2 350 (175)
2 350 (175)
2 375 (190)
1 325 (165)
1 325 (165)
1 325 (165)
1 325 (165)
2 350 (175)
2 325 (165)
1 325 (165)
ENGLISH
TIME INTERNAL
(Min. per lb) TEMP. °F ( °C)
18-22 145 (63) medium rare
20-25 160 (71) medium
18-22 145 (63) medium rare
20-25 160 (71) medium
18-22 145 (63) medium rare
20-25 160 (71) medium
15-20 145 (63) medium rare
18-22 160 (71) medium
20-25 160 (71) medium
20-23 180 (82)
10-14 180 (82)
9-11 180 (82)
6-10 180 (82)
15-20 170 (77)
45-75 total 180 (82)
20-27 160 (71) medium
25-32 170 (77) well
20-27 160 (71) medium
25-32 170 (77) well
23