Frigidaire GCFG3060BD Complete Owners Guide - Page 37

37 SETTING OVEN CONTROLS Convection Roasting tips: • Preheating for convection roast is not necessary for most meats and poultry. • Arrange oven racks so meat and poultry are on the lowest rack of the oven. • Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the recommended time of your recipe (check the food at this time). Then if needed, increase cook time until the desired doneness is obtained. • Do not cover foods when dry roasting - covering will prevent the meat from browning properly. • When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the insert helps prevent grease splatters. Table 6: Convection Roasting recommendations Meat Weight Oven Temp Internal Temp Mins per lb Beef Standing rib roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30 Rib eye roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30 Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71ºC) 15-25 Poul- Turkey whole** try 12 to 16 lb. 325°F (163ºC) 180°F (82ºC) 8-10 Turkey whole** 16 to 20 lb 325°F (163ºC) 180°F (82ºC) 10-15 Turkey whole** 20 to 24 lb. 325°F (163ºC) 180°F (82ºC) 12-16 Chicken 3 to 4 lb. 350°F-375°F (177ºC191ºC)* 180°F (82ºC) 12-16 Pork Ham roast, fresh 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 30-40 Shoulder blade roast 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 20-30 Loin 3 to 4 lb. 325°F (163ºC) 160°F (71ºC) 20-25 Pre-cooked ham 5 to 7 lb. 325°F (163ºC) 160°F (71ºC) 30-40 * The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.