Frigidaire GCWG2438AW Use & Care Manual page 28

28
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 rec-
ommended 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 4: convection roasting recommendations
meat
Beef Standing rib roast*
Rib eye roast*
Tenderloin roast
Poultry Turkey whole**
Turkey whole**
Turkey whole**
Chicken
Pork Ham roast, fresh
Shoulder blade
roast
Loin
Pre-cooked ham
* 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 .
Weight Oven temp
4 to 6 lb . 350°F (177ºC)
4 to 6 lb . 350°F (177ºC)
2 to 3 lb . 400°F (204ºC)
12 to 16 lb . 325°F (163ºC)
16 to 20 lb 325°F (163ºC)
20 to 24 325°F (163ºC)
lb .
3 to 4 lb . 350°F-375°F (177ºC-
191ºC)*
4 to 6 lb . 325°F (163ºC)
4 to 6 lb . 325°F (163ºC)
3 to 4 lb . 325°F (163ºC)
5 to 7 lb . 325°F (163ºC)
Internal temp mins per
lb
*160ºF (71ºC) 25-30
*160ºF (71ºC) 25-30
*160ºF (71ºC) 15-25
180°F (82ºC) 8-10
180°F (82ºC) 10-15
180°F (82ºC) 12-16
180°F (82ºC) 12-16
160°F (71ºC) 30-40
160°F (71ºC) 20-30
160°F (71ºC) 20-25
160°F (71ºC) 30-40