Convection Roasting - JENN-AIR PRD3030 Guía Para El Uso Y El Cuidado

The cooking time is determined by the weight of the meat and the desired doneness.
For more accurate results, use a meat thermometer. Insert it so the tip is in the center of the
thickest part of the meat, going in horizontal into the meat. It should not touch fat or bone.
Remove the roast from the oven when the thermometer registers the desired doneness. Cover
with foil, let rest for 15-20 minutes, juices will go back into the meat and slice nicely.
NOTE: For more information about food safety, call USDA's Meat & Poultry Hotline at
1-800-368-3138. For cooking information, write to the National Cattlemen's Beef
Association, 444 North Michigan Avenue, Chicago, Illinois 60611, or call 1-800-368-3138.

Convection Roasting

Do not reduce oven temperatures. However, roasting time should be reduced by up to 25-30
percent.
Do not use a roasting pan with high sides. A two-piece broiler pan may be used if the pan is
greater than 1-1/2 inches in depth. Place V-shaped rack in the bottom of the broiler pan and
then place the food on top of the V-shaped rack or on top of the two-piece broiler pan.
Do not cover meat or use an oven cooking bag.
Since the breast meat and drumsticks on a turkey cook more quickly than the thigh areas, place
a "foil shield" over these areas after desired brownness is reached to prevent overbrowning.
REGULAR & CONVECTION ROASTING CHART
CUT OF MEAT
Standing Rib Roast
Rib Eye Roast
Tenderloin Roast
Fresh Ham Roast
Shoulder Blade Roast
Pork Loin (boneless)
Ham Half
(fully cooked boneless)**
Ham Half
(cook before eating)
Turkey, unstuffed***
Turkey Breast
Chicken
Leg (boneless)
Whole Leg
* Cooking times are approximate and may vary depending on the shape of the roast.
** Add water and follow package directions. Not recommended for Convection Roasting
*** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.
(THAWED MEATS ONLY)
Oven
Approx.Weight
Temperature
(pounds)
(in ºF)
325 º
4 to 8
350 º
4 to 6
400 º
2 to 3
325 º
4 to 6
325 º
4 to 6
325 º
3 to 4
325 º
5 to 7
325 º
5 to 7
325 º
12 to 16
325 º
16 to 20
325 º
20 to 24
325 º
3 to 8
350-375 º 180–185 º F
3 to 4
325 º
2 to 3
325 º
5 to 7
18
OVEN USE
REGULAR CONVECTION
(min. per lb.)
Internal
Approx.*
Temperature
Roasting Time
145 º F
25–35
(med/rare)
160 º F
30–35
(med)
145 º F
25–35
(med/rare)
160 º F
30–35
(med)
145 º F
20–30
(med/rare)
170 º F
35–45
160 º F
30–40
160 º F
25–30
140 º F
25–35
160 º F
35–45
180 º –185 º F
18–20
180 º –185 º F
16–18
180 º –185 º F
14–16
170 º F
30–40
20–25
160 º F
35–40
(med)
170 º F
40–45
(med)
160 º F
30–35
(med)
170 º F
35-40
(med)
(min. per lb.)
Approx.*
Roasting Time
20–30
25–30
20–30
25–30
15–25
30–40
20–30
20–25
N/A
30–40
12–16
10–15
8–10
25–35
15–22
20–25
35–40
25–30
30–35