Convection Roast Chart - Haier HCW3485AES Manual Del Usuario

QUICK AND EASY RECIPE TIPS
Converting from standard BAKE to CONVECTION ROAST:
•
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

CONVECTION CAVITY
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
Comish Hen
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)
1-1 ½ 350 (175)
TIME
RACK
(min. per
POSITION
lb)
2 16-20
18-22
2 16-20
18-22
2 16-20
18-22
2 15-20
2 16-20
2 20-25
2 18-21
1 10-14
1 9-11
1 6-10
1 15-20
2 45-75
total
INTERNAL
TEMP. °F (°C)
145 (63)
medium rare
160 (71)
medium
145 (63)
medium rare
160 (71)
medium
145 (63)
medium rare
160 (71)
medium
145 (63)
medium rare
160 (71)
medium
160 (71)
medium
180 (82)
180 (82)
180 (82)
180 (82)
170 (77)
180 (82)
25