Convection Roast - Siemens HB30S50U Guide D'utilisation Et D'entretien

Convection Roast

Convection roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan:
Figure 20: Convection Roast
The convection roast mode is well suited to preparing
tender cuts of meat and poultry.
The benefi ts of convection roasting, include:
•
As much as 25% faster cooking than standard
Roasting/ Baking
•
Rich, golden browning
For Best Results:
• Use the same temperature as indicated in the
recipe.
• Check doneness early as roasting time may
decrease by as much as 25%. Refer to convection
roast chart for examples.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the oven
for roasting. A low-sided, uncovered pan can also
be used.
• Use a meat thermometer to determine the internal
temperature of the meat.
• If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the
meat to prevent overbrowning.
• Let meat stand covered with foil 10-15 minutes
after removing from the oven.
Quick and Easy Cooking Tips:
Converting from standard bake
to convection roast
• DO NOT change recipe temperature.
• Use roasting times in chart at right.
Oven Modes
Table 6: 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
Turkey,
unstuffed**
Turkey,
unstuffed**
Turkey,
unstuffed**
Turkey Breast
Cornish Hen
Lamb
Half Leg
Whole Leg
*Roasting times are approximate and may vary depending on the
shape of the meat. They are based on thawed meats.
**Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffi ng in poultry is 165° F.
Oven R Roasting Roasting
Weight Rack
Temp Time*
(lb) Position
(°F) (min per lb per ) per lb
4-6 325 1 24-30
27-33
4-6 325 1 24-30
27-33
3-6 325 1 30-36
38-44
2-3 425 1 15-25
5-8 350 2 20-30
3-6 350 2 25-35
3-4 375 1 12-18
12-15 325 1 10-14
16-20 325 1 9-11
21-25 325 1 6-10
3-8 325 1 15-20
1-1½ 350 2 45-75
total
3-4 325 1 25-30
30-35
6-8 325 1 25-30
30-35
English •
Internal
Temp (°F)
145 (med rare)
160 (medium)
145 (med rare)
160 (medium)
145 (med rare)
160 (medium)
145 (med rare)
160 (medium)
160 (medium)
180
180
180
180
170
180
160 (medium)
170 (well)
160 (medium)
170 (well)
15