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Les langues disponibles
Les langues disponibles
O P E R AT I N G I N S T RU C T I O N S
USING THE CONVECTION OVEN
CONVECTION ROASTNG CHART
Meats
Beef
Pork
Ham
Lamb
Seafood
Poultry
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning
organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)
24
Get user manuals:
See SafeManuals.com
Rib (3 to 5 lbs.)
Boneless Rib, Top Sirloin
Beef Tenderloin
Pot Roast (2
1
⁄
to 3 lbs.) chuck, rump
2
Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Pork Chops (
1
⁄
to 1" thick)
2
Canned (3 lbs. fully cooked)
Butt (5 lbs. fully cooked)
Shank (5 lbs. fully cooked)
Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Whole Chicken (2
1
⁄
to 3
1
⁄
lbs.)
2
2
Cornish Hens Unstuffed (1 to 1
Cornish Hens Stuffed (1 to 1
1
Duckling (4 to 5 lbs.)
Turkey, whole*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
(on some models)
Minutes/Lb.
Rare
†
Medium
Well
Rare
†
Medium
Well
Rare
†
Medium
2 chops
30–35 total
4 chops
35–40 total
6 chops
40–45 total
Medium
Well
Medium
Well
30–40 total
20–25 total
1
⁄
lbs.)
50–55 total
2
lbs.)
55–60 total
⁄
2
Oven Temp.
Internal Temp.
20–24
325°F
24–28
325°F
28–32
325°F
20–24
325°F
24–28
325°F
28–32
325°F
10–14
325°F
14–18
325°F
35–45
300°F
23–27
325°F
23–27
325°F
325°F
325°F
325°F
14–18
325°F
14–18
325°F
14–18
325°F
17–20
325°F
20–24
325°F
17–20
325°F
20–24
325°F
400°F
350°F
24–26
350°F
350°F
350°F
24–26
325°F
8–11
325°F
7–10
325°F
16–19
325°F
140°F
160°F
170°F
140°F
160°F
170°F
140°F
160°F
170°F
170°F
170°F
170°F
170°F
170°F
140°F
140°F
140°F
160°F
170°F
160°F
170°F
180–185°F
180–185°F
180–185°F
180–185°F
180–185°F
180–185°F
170°F
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