Convection roast tips and techniques – Kleenmaid TO901X User Manual
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CONVECTION ROAST TIPS
AND TECHNIQUES
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 baking 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/poultry by inserting meat thermometer
into another position.
When roasting a large roast or turkey,
roasting pan may need to be rotated during
roasting time. This will allow for more even
cooking. 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 75 °C (165 ºF).
After removing the item from the oven, cover
loosely with foil for 10 to 15 minutes before
carving.
While covered, roast temperatures increase
by 3° to 6 °C (5° to 10 °F).
Convection Roast Chart
MEATS
WEIGHT
(lb)
OVEN TEMP.
°C (°F)
RACK
POSITION
TIME
(min. per lb)
INTERNAL TEMP.
°C (°F)
f
e
e
B
e
r
a
r
m
u
i
d
e
m
)
5
4
1
(
3
6
0
3
-
4
2
2
)
5
2
3
(
0
6
1
6
-
4
t
s
a
o
R
b
i
R
m
u
i
d
e
m
)
0
6
1
(
1
7
3
3
-
7
2
Rib Eye Roast, (boneless)
4-6
160 (325)
2
22-30
63 (145) medium rare
m
u
i
d
e
m
)
0
6
1
(
1
7
3
3
-
7
2
Rump, Eye, Tip, Sirloin (boneless)
3-6
160 (325)
2
22-28
63 (145) medium rare
m
u
i
d
e
m
)
0
6
1
(
1
7
3
3
-
7
2
e
r
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r
m
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m
)
5
4
1
(
3
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5
2
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5
1
2
)
5
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4
(
0
2
2
3
-
2
t
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a
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R
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lr
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T
k
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P
Loin Roast (boneless or bone-in)
5-8
175 (350)
2
20-30
71 (160) medium
m
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)
0
6
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