Installation and Operations Manual

24
°F °C
Minutes per lb (per kg)
°F °C
Beef
Sirloin or Rib Roasts
Rare 325 160 20-25 (45-50) 140 60
Medium 325 160 25-30 (55-60) 160 70
Well done 325 160 30-35 (65-70) 170 75
Rump, Round (roast) Rare 275 140 40-45 (80-85) 140 60
Medium 275 140 45-50 (90-95) 160 70
Veal
Leg, Loin, Rib Roasts
Medium 325 160 30-35 (65-70) 160 70
Well done 325 160 35-40 (75-80) 170 75
Pork
Leg or Loin Roast
325 160 20-25 (45-50) 160 70
Crown Roast 325 160 15-20 (25-30) 160 70
Shoulder Roast 325 160 25-30 (35-40) 160 70
Ham
Smoked, pre-cooked
325 160 10-15 (22-25) 140 60
Lamb
Leg
Rare 325 160 20-25 (45-50) 140 60
Leg, Should Roasts Medium 325 160 25-30 (55-60) 160 70
Well done 325 160 30-35 (65-70) 170 75
Rack (Roast) Rare 400 200 10-12 (22-25) 140 60
Medium 400 200 12-18 (25-38)
Foods
Degree of
Doneness
Oven Temperature for Regular or
Convection Roasting
Internal
Cooking
Temperature
160 70
Cooking Guide
Poultry Roasting Guide:
Meat Roasting Guide:
Oven Rack
Positioning
Figure 1
1
2
3
4
Oven Temperature for Standard or
Convection Roast
Internal
Cooking
Temperature
Foods
°F °C
Minutes per lb (per Kg)
°F °C
Turkey Lbs Kg
Stuffed 6 - 8 3 - 3.5 325 160 30-32 (60-65) 180 82
Stuffed 10 - 12 4.5 - 5.5 325 160 23-25 (45-50) 180 82
Stuffed
1
6 - 22 7 - 10 325 160 15-20 (30-35) 180 82
Unstuffed 6 - 8 3 - 3.5 325 160 25-30 (50-55) 170 77
Unstuffed 10 - 12 4.5 - 5.5 325 160 18-23 (35-40) 170 77
Unstuffed 16 - 22 7 - 10 325 160 13-15 (25-30) 170 77
Parts-1/2-Boneless Breast OR Leg 1 500 (g) 325 160 60-75 min. total 170 77
Chicken
Lbs Kg
Capon 5 - 8 2.3 -3.6 325 160 18-20 (40-45) 170 77
Chicken, Whole, Unstuffed 3 - 4 1.3 -1.8 325 160 20-25 (45-50) 170 77
Chicken, Quarters 325 160 18-20 (40-45) 170 77
Oven Temperature for Standard or
Convection Roast
Internal
Cooking
Temperature
Foods
°F °C
Minutes per lb (per Kg)
°F °C
Turkey Lbs Kg
Stuffed 6 - 8 3 - 3.5 325 160 30-32 (60-65) 180 82
Stuffed 10 - 12 4.5 - 5.5 325 160 23-25 (45-50) 180 82
Stuffed
1
6 - 22 7 - 10 325 160 15-20 (30-35) 180 82
Unstuffed 6 - 8 3 - 3.5 325 160 25-30 (50-55) 170 77
Unstuffed 10 - 12 4.5 - 5.5 325 160 18-23 (35-40) 170 77
Unstuffed 16 - 22 7 - 10 325 160 13-15 (25-30) 170 77
Parts-1/2-Boneless Breast OR Leg 1 500 (g) 325 160 60-75 min. total 170 77
Chicken
Lbs Kg
Capon 5 - 8 2.3 -3.6 325 160 18-20 (40-45) 170 77
Chicken, Whole, Unstuffed 3 - 4 1.3 -1.8 325 160 20-25 (45-50) 170 77
Chicken, Quarters 325 160 18-20 (40-45) 170 77
General Cooking Tips & Preferences
·Place oven rack in correct position before
preheating oven.
·After reading the thermometer insert another
1/2"/1 cm and read again. If it reads lower than the
first then continue cooking.
·Meat continues to cook after removal from oven -
Allow meat to stand about 15- 20 minutes before
carving
Convection Cooking:
·For convection roasting, insert the grease filter in
back of oven and place the raised roasting rack
over the 2 pc. broiler pan. (broiler rack is necessary
to prevent spattering).
·Convection cooking may cook faster; times may
often be reduced up to 10 minutes per lb (.5 Kg) -
for large items meat should be checked shortly
before the suggested minimum cooking time.
·Recommended for “all” tender meats to give a
brown outside with a juicy, tender inside
·For extra browning brush lean meats with oil
·Place all roasts fat side up on raised roasting rack
General Cooking Tips & Preferences
·Place oven rack in correct position before
preheating oven. Rack position is 2 or 3 for standard
roasting & rack 1 for convection roasting (refer to
Figure 1)
·For extra browning brush skin with oil
·Insert a meat thermometer into the inner thigh
(avoid touching the bone) to accurately determine
doneness. Take a second reading inserted another 1/
2"/1 cm and read again , if it reads lower than the
first then continue cooking.
·Poultry continues to cook after removal from oven
Allow to stand 15-20 minutes before carving.)
Convection Roasting:
·Insert the grease filter in back of oven and place
the raised roasting rack over the 2 pc. broiler pan
(broiler rack is necessary to prevent spattering).
·Convection cooking may be faster; times may
often be reduced up to 25% - for large items check
shortly before the suggested minimum cooking time.
This chart is a reference guide only, as variables such as size, temperature and individual preferences may affect the cooking time.
Recipe or package directions should always take precedence. Keep a record of your results, preferred temperatures and times.