Convection Roast - Siemens HB30D51UC Use And Care Manual

Convection Roast

Convection Roast Chart
English 27
Convection Roast uses heat from the top and bottom elements as well as heat
circulated by the convection fan.
The Convection Roast mode is well suited for preparing tender cuts of meat and
poultry.
The benefits of Convection Roast mode include:
• As much as 25% faster cooking than non-convection modes.
• Rich, golden browning.
Tips: • Use the same temperature as indicated in the recipe.
• Check doneness early, since roasting time may decrease. 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 shallow,
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 it from the oven.
• Refer to chart for recommended rack positions.
Food Item
Beef
Rib Eye Roast
(boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
Medium rare
Medium
Tenderloin Roast
(medium rare)
Pork
Loin Roast
(boneless or bone in)
Loin Roast
(boneless or bone in)
Tenderloin
Rack Weight Oven
Pos. (lbs) Temp.
2 3.0–5.5 325
2 3.0–5.5 325
2 3.0–6.0 325
2 3.0–6.0 325
2 2.0–3.0 425
2 1.5–2.9 350
2 3.0–6.0 350
2 2.0–3.0 425
Time Internal
(min/lb)* Temp.
27–31 145
30–38 160
18–33 145
30–35 160
15–24 145
19–36 160
14–23 160
18–28 160