Use and Care Manual

CONVECTION AUTOMATIC OPERATION (CONT.)
COMBINATION ROASTING CHARTCOMBINATION ROASTING CHART
Cut Time
Removal
Temperature
Internal Temp.
After Standing
Roasts (tender cuts) Rare
12-14 min. per lb.
at HIGH MIX
120˚F [49˚C]
140˚F [60˚C]
Medium
13-15 min. per lb.
at HIGH MIX
130˚F [54˚C]
Well Done
14-17 min. per lb.
at HIGH MIX
150˚F [66˚C]
Roasts (less tender cuts) Rare
12-15 min. per lb.
at HIGH MIX
120˚F
[49˚C]
[49˚C]
[57˚C]
Medium
13-17 min. per lb.
at HIGH MIX
130˚F
Well Done
14-18 min. per lb.
at HIGH MIX
150˚F
Roasts (boned, rolled, tied) Well Done
14-16 min. per lb.
at HIGH MIX
165˚-170˚F
Breast (stuffed) Well Done
11-13 min. per lb.
at HIGH MIX
Roasts (boneless single pork loin)
Conv Roast #4 165˚F
Roasts
(boned, rolled, tied or bone-in)
Well Done
14-16 min. per lb.
at HIGH MIX
165˚F
Smoked Ham
7-9 min. per lb.
at HIGH MIX
130˚F
140˚F
Lamb
Veal
Beef
Pork
Leg Roasts Rare
10-12 min. per lb.
at HIGH MIX
120˚F
130˚-140˚F
[54˚-60˚C]
Medium
12-14 min. per lb.
at HIGH MIX
135˚F
145˚-160˚F
[63˚-71˚C]
Well Done
14-16 min. per lb.
at HIGH MIX
150˚F
Poultry
Chicken, whole
Conv Roast #1 170˚F
180˚
F [82
˚C]
Chicken, pieces
10-14 min. per lb. at
HIGH MIX, *375˚F [191˚C]
170˚F
Turkey Breast
Conv Roast #3
160˚F
165˚-170˚F
[74˚-77˚C]
Turkey (unstuffed)
Conv Roast #2 170˚F
* Necessary to change temperature on HIGH MIX to 375˚F [191˚C] from default of 325˚F [163˚C].
140˚F
[60˚C]
150˚-160˚F
[66˚-71˚C]
150˚-160˚F
[66˚-71˚C]
160˚-170˚F
[71˚-77˚C]
160˚-170˚F
[71˚-77˚C]
160˚-170˚F
[71˚-77˚C]
180˚F [82˚C]
180˚
F [82
˚C]
[54˚C]
[66˚C]
[66˚C]
155˚F [68˚C]
160˚F
[71˚C]
[71˚C]
[77˚C]
170˚F
[77˚C]
170˚F
[77˚C]
[60˚C]
170˚F
[74˚-77˚C]
[74˚C]
[54˚C]
[74˚C]
[77˚C]
[77˚C]
[77˚C]
©2020 Hestan Commercial Corporation
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