Convection Roast Techniques - Haier HCW2360AES User Manual

Food Service Temperature Guidelines from FSIS (USDA food Safety &
Inspection Service)
140 °F Ham, precooked (to Reheat)
(60 °C)
145 °F Fresh beef, Veal, Lamb (medium
(63 °C) rare)
160 °F Ground Meat & Meat mixtures
(71 °C) (Beef, Pork, Veal, Lamb)
Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium)
Fresh Ham (raw)
Egg Dishes
165 °F Ground Meat & Meat mixtures
(74 °C) (Turkey, Chicken)
NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are firm

CONVECTION ROAST 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 the 2-piece pan, may
have risk of fire with the drip of the fat from the meat.)
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to do so can result in burns.
•
Use the probe or a meat thermometer to determine the doneness by checking
internal temperature (see Convection Roast Chart).
26
165 °F
(74 °C)
170 °F
(77 °C)
180 °F
(82 °C)
WARNING
Burn Hazard
Stuffing (cooked alone or
in bird)
Leftovers & Casseroles
Fresh beef, Veal, Lamb
(well done)
Poultry breast
Fresh Pork (well done)
Chicken and Turkey
(Whole)
Poultry (thighs and
wings)
Duck and Goose