Note: This chart is a reference guide only, as variables such as size, temperature and individual preferences may affect the cooking time. Recipe or package directions should always take precedence. Keep a record of your results, preferred temperatures and times.
MEAT ROASTING GUIDE: Additional Cooking Tips
- 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, therefore allow meat to stand about 15-20 minutes before carving.
MEAT ROASTING GUIDE: Convection Cooking
- For convection roasting, insert the grease filter in the back of the oven and place the raised roasting rack over the two-piece 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). Large pieces of 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.