Panasonic HL-BD82S Operating Instructions - Page 23

ENGLISH Convection Roast Tips and Techniques • Do not preheat for Convection Roast. (This mean, "PREHEAT" indication is automatically appear when the Convection Roast mode is selected, but place food inside the oven before selecting the Cooking mode.) • 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. (Without 2 Pans many have risk of the fire with drip of the fat from the meat.) • Use the probe or a meat thermometer to determine the doneness by checking internal temperature (see Convection Roast Chart). • 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. 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. • The minimum safe internal temperature for stuffing in poultry is 165 °F (74 °C). (see page 22) • 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). • Tips for Solving Baking and Roasting Problems are found on Page 34. 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 Poultry Chicken whole, not stuffed Turkey, not stuffed Turkey, not stuffed Turkey, not stuffed Turkey Breast Cornish Hen Lamb Half Leg Whole Leg WEIGHT lb (kg) RACK POSITION 4-6 (2-3) 2 4-6 (2-3) 2 3-6 (1,5-3) 2 2-3 (1-1,5) 2 5-8 (2,5-4) 2 3-6 (1,5-3) 2 3-4 (1,5-2) 2 12-15 (6-7,5) 1 16-20 (8-10) 1 21-25 (10,5-12,5) 1 3-8 (1,5-4) 1 1 - 1-1/2 (0,5-0,75) 2 3-4 (1,5-2) 2 6-8 (3-4) 1 OVEN TEMP. °F ( °C) 325 (165) 325 (165) 325 (165) 425 (220) 350 (175) 350 (175) 375 (190) 325 (165) 325 (165) 325 (165) 325 (165) 350 (175) 325 (165) 325 (165) TIME (Min. per lb) 18-22 20-25 18-22 20-25 18-22 20-25 15-20 18-22 20-25 20-23 10-14 9-11 6-10 15-20 45-75 total 20-27 25-32 20-27 25-32 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 180 (82) 180 (82) 180 (82) 180 (82) 170 (77) 180 (82) 160 (71) medium 170 (77) well 160 (71) medium 170 (77) well The TEMP. and TIME in the chart above are for the 240 V setting. Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking. 23