hestan KSO 30 Manuel D'utilisation Et D'entretien page 28

CONVECTION ROAST TIPS AND TECHNIQUES
QUICK AND EASY RECIPE TIPS
Converting from standard BAKE to CONVECTION ROAST:
EN
• 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.
CONVECTION ROAST CHART - SINGLE OVEN
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.
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©2019 Hestan Commercial Corporation
WEIGHT OVEN TEMP.
(lb) ° F [° C]
4 - 6 325 [160]
4 - 6 325 [160]
3 - 6 325 [160]
2 - 3 400 [205]
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 16 - 20
18 - 22 160 [71] medium
2 16 - 20 145 [63] medium
18 - 22 160 [71] medium
2 16 - 20 145 [63] medium
18 - 22 160 [71] medium
2 15 - 20 145 [63] medium
2 16 - 20 160 [71] medium
2 20 - 25 160 [71] medium
2 18 - 21 180 [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
28 - 33 170 [77] well
1 22 - 27 160 [71] medium
28 - 33 170 [77] well
(CONT.)
INTERNAL
TEMP. ° F [° C]
rare
rare
rare
rare