Convection Roast Chart - Haier HCW3460AES User Manual

•
Double-check the internal temperature of meat or poultry by inserting meat
thermometer into another position.
•
Large poultry may also need to be covered with foil (and pan roasted) during a
portion of the roasting time to prevent over-browning.
•
The minimum safe internal temperature for stuffing in poultry is 165°F (74°C).
•
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).
•
See Troubleshooting for tips to Solving Baking and Roasting Problems.
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

WEIGHT
MEATS
lb (kg)
Beef
Rib Roast
4-6 (2-3)
Rib Eye 4-6 (2-3)
Roast,
(boneless)
Rump, Eye, 3-6 (1,5-3) 2
Tip, Sirloin
(boneless)
Tenderloin 2-3 (1-1,5) 2
Roast
Pork
Loin Roast 5-8 (2,5-4)
(boneless or
bone-in)
Shoulder 3-6 (1,5-3)
OVEN
RACK
TEMP °F
POSITION
(°C)
2 325 (165) 18-22
2 325 (165) 18-22
325 (165) 18-22
425 (220) 15-20
2 350 (175)
2 350 (175)
TIME
INTERNAL TEMP.
(Min.
°F (°C)
per lb)
145 (63) medium
rare
20-25 160 (71) medium
145 (63) medium
rare
20-25 160 (71) medium
145 (63) medium
rare
20-25 160 (71) medium
145 (63) medium
rare
18-22 160 (71) medium
20-25 160 (71) medium
25