Fulgor Milano Sofia Series 36 Inch Induction Freestanding Pro-Range Use and Care Manuals - Manuel (Page 25)

EN
21
14 - Convection Roast Tips and Techniques
• 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 on “END” temperature (see cooking
chart).
• Double-check the internal temperature of meat or poultry by
inserting meat thermometer into another position.
• Large birds 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 temperature for stuffing in poultry is 165°F
(75°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)
Convection Roast Chart -
CONVECTION CAVITY
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 - 20 145 (63) medium rare
18 - 22 160 (71) medium
Rib Eye Roast, (boneless) 4 - 6 325 (160) 2 16 - 20 145 (63) medium rare
18 - 22 160 (71) medium
Rump, Eye, Tip, Sirloin (boneless) 3 - 6 325 (160) 2 16 - 20 145 (63) medium rare
18 - 22 160 (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)
Turkey, not stuffed 12 - 15 325 (160) 1 10 - 14 180 (82)
Turkey, not stuffed 16 - 20 325 (160) 1 9 - 11 180 (82)
Turkey, not stuffed 21 - 25 325 (160) 1 6 - 10 180 (82)
Turkey Breast 3 - 8 325 (160) 1 15 - 20 170 (77)
Cornish Hen 1 - 1 ½ 350 (175) 2 45 - 75 total 180 (82)
LAMB
Half Leg
4 - 4 325 (160) 2 22 - 27 160 (71) medium
28 - 33 170 (77) well
Whole Leg 6 - 8 325 (160) 1 22 - 27 160 (71) medium
28 - 33 170 (77) well