Heartland 5200 - Manual (Page 23)

20
°F °C M inu tes p er lb (p er kg ) °F °C
B eef
S irloin or R ib R oas ts R are 325 160 20-25 (45-50) 140 60
M edium 325 160 25-30 (55-60) 160 70
W ell done 325 160 30-35 (65-70) 170 75
R um p, R ound (roast) R are 275 140 40-45 (80-85) 140 60
M edium 275 140 45-50 (90-95) 160 70
Veal
Leg, Loin, R ib R oasts M edium 325 160 30-35 (65-70) 160 70
W ell done 325 160 35-40 (75-80) 170 75
Pork
Leg or Loin R oast 325 160 20-25 (45-50) 160 70
C row n R oas t 325 160 15-20 (25-30) 160 70
S houlder R oast 325 160 25-30 (35-40) 160 70
H am
S m ok ed, pre-cook ed 325 160 10-15 (22-25) 140 60
Lam b
Leg R are 325 160 20-25 (45-50) 140 60
Leg, S hould R oasts M edium 325 160 25-30 (55-60) 160 70
W ell done 325 160 30-35 (65-70) 170 75
R ack (R oas t) R are 400 200 10-12 (22-25) 140 60
M edium 400 200 12-18 (25-38)
Foo ds
D egree of
D onen ess
Oven Tem p erature fo r R eg ular or
C o nvection R oasting
Intern al
C o okin g
Tem peratu re
160 70
Cooking Guide
Poultry Roasting Guide:
Meat Roasting Guide:
General Cooking Tips & Preferences
·Place oven rack in correct position before
preheating oven. Rack position is 2 or 3 for standard
roasting & rack 1 for convection roasting (refer to
Figure 1)
·For extra browning brush skin with oil
·Insert a meat thermometer into the inner thigh
(avoid touching the bone) to accurately determine
doneness. Take a second reading inserted another 1/
2"/1 cm and read again , if it reads lower than the
first then continue cooking.
·Poultry continues to cook after removal from oven
Allow to stand 15-20 minutes before carving.)
Convection Roasting:
·Insert the grease filter in back of oven and place
the raised roasting rack over the 2 pc. broiler pan
(broiler rack is necessary to prevent spattering).
·Convection cooking may be faster; times may
often be reduced up to 25% - for large items check
shortly before the suggested minimum cooking time.
General Cooking Tips & Preferences
·Place oven rack in correct position before
preheating oven.
·After reading the thermometer insert another
1/2"/1 cm and read again. If it reads lower than the
first then continue cooking.
·Meat continues to cook after removal from oven -
Allow meat to stand about 15- 20 minutes before
carving
Convection Cooking:
·For convection roasting, insert the grease filter in
back of oven and place the raised roasting rack
over the 2 pc. broiler pan. (broiler rack is necessary
to prevent spattering).
·Convection cooking may cook faster; times may
often be reduced up to 10 minutes per lb (.5 Kg) -
for large items meat should be checked shortly
before the suggested minimum cooking time.
·Recommended for “all” tender meats to give a
brown outside with a juicy, tender inside
·For extra browning brush lean meats with oil
·Place all roasts fat side up on raised roasting rack
Oven Rack
Positioning
Figure 1
1
2
3
4
O ve n Tem perature for S ta ndard or
C onvection R oast
Internal
C ooking
Tem perature
Foods
°F °C M inutes p er lb (per K g) °F °C
Turk ey Lbs K g
S tuffe d 6 - 8 3 - 3.5 325 160 30-32 (6 0-65) 180 82
S tuffe d 10 - 12 4.5 - 5 .5 325 160 23-25 (4 5-50) 180 82
S tuffe d 16 - 22 7 - 10 325 160 15-20 (3 0-35) 180 82
U nstu ffed 6 - 8 3 - 3.5 325 160 25-30 (5 0-55) 170 77
U nstu ffed 10 - 12 4.5 - 5 .5 325 160 18-23 (3 5-40) 170 77
U nstu ffed 16 - 22 7 - 10 325 160 13-15 (2 5-30) 170 77
P arts -1/2-B oneles s B reas t O R Leg 1 50 0 (g) 325 160 60-75 m in . total 170 77
C hic ken Lbs K g
C apon 5 - 8 2.3 -3 .6 325 160 18-20 (4 0-45) 170 77
C hic ke n, W hole , U ns tuffe d 3 - 4 1.3 -1 .8 325 160 20-25 (4 5-50) 170 77
C hic ke n, Q uarters 325 160 18-20 (4 0-45) 170 77
O ve n Tem perature for S ta ndard or
C onvection R oast
Internal
C ooking
Tem perature
Foods
°F °C M inutes p er lb (per K g) °F °C
Turk ey Lbs K g
S tuffe d 6 - 8 3 - 3.5 325 160 30-32 (6 0-65) 180 82
S tuffe d 10 - 12 4.5 - 5 .5 325 160 23-25 (4 5-50) 180 82
S tuffe d 16 - 22 7 - 10 325 160 15-20 (3 0-35) 180 82
U nstu ffed 6 - 8 3 - 3.5 325 160 25-30 (5 0-55) 170 77
U nstu ffed 10 - 12 4.5 - 5 .5 325 160 18-23 (3 5-40) 170 77
U nstu ffed 16 - 22 7 - 10 325 160 13-15 (2 5-30) 170 77
P arts -1/2-B oneles s B reas t O R Leg 1 50 0 (g) 325 160 60-75 m in . total 170 77
C hic ken Lbs K g
C apon 5 - 8 2.3 -3 .6 325 160 18-20 (4 0-45) 170 77
C hic ke n, W hole , U ns tuffe d 3 - 4 1.3 -1 .8 325 160 20-25 (4 5-50) 170 77
C hic ke n, Q uarters 325 160 18-20 (4 0-45) 170 77
This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time.
Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times.