Smeg DOU330X1 Instruction Manual - Page 20

Convection Roast Tips and Techniques

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Use & Care Manual ENGLISH Convection Roast Tips and Techniques Do not preheat for Convection Roast. Roast in a low-sided, uncovered pan. When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string. Use the 2-piece broil pan for roasting uncovered. Use the probe or a meat thermometer to determine the internal doneness on "END" temperature (see cooking chart). Double-check the internal temperature of meat or poultry by inserting meat thermometer into another position. Large birds may also need to be covered with foil (and pan roasted) during a portion of the roasting time to prevent over-browning. 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. The minimum safe temperature for stuffing in poultry is 165ºF (75ºC). After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving if necessary to increase the final foodstuff temperature by 5° to 10°F (3° to 6° C) 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 Lamb Half Leg Whole Leg 20 WEIGHT (lb) OVEN TEMP. °F (°C) RACK POSITION 4-6 325 (160) 2 4-6 325 (160) 2 3-6 325 (160) 2 2-3 400 (205) 2 5-8 350 (175) 2 3-6 350 (175) 2 3-4 375 (190) 2 12-15 325 (160) 1 16-20 325 (160) 1 21-25 325 (160) 1 3-8 325 (160) 1 1-1 ½ 350 (175) 2 3-4 325 (160) 2 6-8 325 (160) 1 TIME (min. per lb) INTERNAL TEMP. °F (°C) 16-20 18-22 16-20 18-22 16-20 18-22 15-20 145 (63) medium rare 160 (71) medium 145 (63) medium rare 160 (71) medium 145 (63) medium rare 160 (71) medium 145 (63) medium rare 16-20 20-25 160 (71) medium 160 (71) medium 18-21 10-14 9-11 6-10 15-20 45-75 total 180 (82) 180 (82) 180 (82) 180 (82) 170 (77) 180 (82) 22-27 28-33 22-27 28-33 160 (71) medium 170 (77) well 160 (71) medium 170 (77) well

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Use & Care Manual
ENGLISH
20
Convection Roast Tips and Techniques
Quick and easy recipe
tips
Con
v
e
r
ting fr
om standard
BAKE
to
CONVECTION
RO
AST
:
±²
T
emperatur
e does not ha
v
e
to be lo
w
e
r
ed.
±²
Roasts,
large cuts of meat and poultr
y
generall
y tak
e
10-20% less cooking time
.
Check doneness earl
y
.
±²
Casser
oles or pot r
oasts that ar
e baked
co
v
e
r
ed in
CONVECTION R
O
AST
will cook in about the
same amount of time.
±²
Do not preheat for Convection Roast.
±²
Roast in a low-sided, uncovered pan.
±²
When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
±²
Use the 2-piece broil pan for roasting uncovered.
±²
Use the probe or a meat thermometer to determine
the internal doneness on “END” temperature (see
cooking chart).
±²
Double-check the internal temperature of meat or
poultry by inserting meat thermometer into another
position.
±²
Large birds may also need to be covered with foil
(and pan roasted) during a portion of the roasting
time to prevent over-browning.
±²
The minimum safe temperature for stuffing in
poultry is 165ºF (75ºC).
±²
After removing the item from the oven, cover
loosely with foil for 10 to 15 minutes before
carving if necessary
to
increase the final foodstuff
temperature by 5° to 10°F (3° to 6° C)
Convection Roast Chart
CONVECTION CAVITY
MEATS
WEIGHT (lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
Beef
Rib Roast
4-6
325 (160)
2
16-20
145 (63) medium rare
18-22
160 (71) medium
Rib Eye Roast, (boneless)
4-6
325 (160)
2
16-20
145 (63) medium rare
18-22
160 (71) medium
Rump, Eye, Tip, Sirloin (boneless)
3-6
325 (160)
2
16-20
145 (63) medium rare
18-22
160 (71) medium
Tenderloin Roast
2-3
400 (205)
2
15-20
145 (63) medium rare
Pork
Loin Roast
5-8
350 (175)
2
16-20
160 (71) medium
(boneless or bone-in)
Shoulder
3-6
350 (175)
2
20-25
160 (71) medium
Poultry
Chicken whole
3-4
375 (190)
2
18-21
180 (82)
Turkey, not stuffed
12-15
325 (160)
1
10-14
180 (82)
Turkey, not stuffed
16-20
325 (160)
1
9-11
180 (82)
Turkey, not stuffed
21-25
325 (160)
1
6-10
180 (82)
Turkey Breast
3-8
325 (160)
1
15-20
170 (77)
Comish Hen
1-1 ½
350 (175)
2
45-75 total
180 (82)
Lamb
Half Leg
3-4
325 (160)
2
22-27
160 (71) medium
28-33
170 (77)
well
Whole Leg
6-8
325 (160)
1
22-27
160 (71) medium
28-33
170 (77)
well