Haier HCW225LAES Use and Care Manual - Page 29

• 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). 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 MEATS Beef Rib Roast Rib Eye Roast, (boneless) Rump, Eye, Tip, Sirloin (boneless) Tenderloin Roast Pork Loin Roast (boneless or bone-in) Shoulder WEIGHT lb (kg) RACK POSITION OVEN TEMP °F (°C) TIME (Min. per lb) 4-6 (2-3) 2 4-6 (2-3) 2 3-6 (1,5-3) 2 2-3 (1-1,5) 2 325 (165) 18-22 20-25 325 (165) 18-22 20-25 325 (165) 18-22 20-25 425 (220) 15-20 5-8 (2,5-4) 2 3-6 (1,5-3) 2 350 (175) 18-22 350 (175) 20-25 INTERNAL TEMP. °F (°C) 145 (63) medium rare 160 (71) medium 145 (63) medium rare 160 (71) medium 145 (63) medium rare 160 (71) medium 145 (63) medium rare 160 (71) medium 160 (71) medium 27