Handleiding
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CONVECTION ROAST
When Convection roasting, enter your normal roasting temperature. The roasting time
should be 15-30% less than in conventional cooking. It is not necessary to preheat the oven
for convection roast.
General Guidelines
• 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.
• Double-check the internal temperature of meat or poultry by inserting meat
thermometer into another position.
• Large poultry may need to be covered with foil (and pan roasted) during a portion of
the roasting time to prevent over-browning.
• The minimum safe temperature for stuffing in poultry is 165°F (75°C).
• After removing the food 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).
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
18-22
145 (63)
medium rare
160 (71)
medium
Rib Eye Roast,
(boneless)
4-6
325 (160)
2
16-20
18-22
145 (63)
medium rare
160 (71)
medium
Rump, Eye, Tip,
Sirloin (boneless)
3-6
325 (160)
2
16-20
18-22
145 (63)
medium rare
160 (71)
medium
Tenderloin Roast
2-3
400 (205)
2
15-20
145 (63)
medium rare
Pork
Loin Roast (boneless
or bone-in)
5-8
350 (175)
2
16-20
160 (71)
medium
Shoulder
3-6
350 (175)
2
20-25
160 (71)
medium
Poultry
Chicken whole
3-4
375 (190)
2
18-21
180 (82)
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Productinformatie
| Merk | Kenmore |
| Model | 96833 |
| Categorie | Afzuigkap |
| Taal | Nederlands |
| Grootte | 21453 MB |
