KitchenAid KEBS177SWH Use and Care Guide - Page 17
Convection, Roasting, Chart
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CONVECTION ROASTING CHART Type of Meat Weight in Convection Approx. Roasting Time Meat Thermometer and Cut Pounds Temp (°F) (minutes per pound) Temp (°F) BEEF Rolled Rib rare 3-5 300 23-25 140 medium 3-5 300 25 150 well done 3-5 300 30 170 Standing Rib rare 6-7 300 20 140 medium 6-7 300 23-25 150 well done 6-7 300 30 170 Rump Roast medium 4-6 300 23-25 150 well done 4-6 300 30 170 LAMB Leg, half 4-5 300 30-32 180 PORK Loin 4-5 300 30 170 Shoulder 5-6 300 30 180 Ham, fully cooked 6-7 300 15 130 POULTRY Chicken 3-4 350 25 Turkey, unstuffed 12-14 300 15 *185 180 VEAL Loin 3-4 300 20 170 Shoulder 5-6 300 30 170 *The muscles may not be large enough to use a thermometer. 17
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CONVECTION
ROASTING
CHART
Type
of
Meat
and
Cut
Weight
in
Pounds
Convection
Temp
(°F)
Approx.
Roasting
Time
(minutes
per
pound)
Meat
Thermometer
Temp
(°F)
BEEF
Rolled
Rib
rare
3-5
300
23-25
140
medium
3-5
300
25
150
well
done
3-5
300
30
170
Standing
Rib
rare
6-7
300
20
140
medium
6-7
300
23-25
150
well
done
6-7
300
30
170
Rump
Roast
medium
4-6
300
23-25
150
well
done
4-6
300
30
170
LAMB
Leg,
half
4-5
300
30-32
180
PORK
Loin
4-5
300
30
170
Shoulder
5-6
300
30
180
Ham,
fully
cooked
6-7
300
15
130
POULTRY
Chicken
3-4
350
25
*185
Turkey,
unstuffed
12-14
300
15
180
VEAL
Loin
3-4
300
20
170
Shoulder
5-6
300
30
170
*The
muscles
may
not
be
large
enough
to
use
a
thermometer.
17