Meats and poultry roasting chart – KITCHENAID 9762892B Manuel d'utilisation

Page 26

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Meats and Poultry Roasting Chart

■

Place meat or poultry on the convection roasting rack set on
top of the broiler pan.

■

Insert a meat thermometer.

■

Start in an unheated oven.

■

Roast at the oven temperature recommended for the time
given or until the thermometer reaches the specified
temperature for doneness.

■

Cover with foil and let stand for 10 to 20 minutes before
carving.

■

The temperature will rise during standing time.

■

The temperature will rise more for meats and poultry roasted
with steam-assisted convection than those roasted with
Convection Roast.

FOOD

OVEN
TEMPERATURE

COOKING TIME
(in hours and
minutes)

MINUTES PER
1 LB (454 g)

INTERNAL
TEMPERATURE

Beef

Beef Rib Roast, from small end
(4-5 lbs [1.8-2.3 kg])

Auto Steam Meats
medium-rare
medium
Convection Roast
medium-rare
medium

Beef Rib Eye Roast
(4-4½ lbs [1.8-2 kg])

Auto Steam Meats
medium-rare
medium
Convection Roast
medium-rare
medium

Beef Sirloin Roast, boneless
(4-5 lbs [1.8-2.3 kg])

Auto Steam Meats
medium-rare
medium
Convection Roast
medium-rare
medium

325°F (160°C)
325°F (160°C)

350°F (175°C)
350°F (175°C)

325°F (160°C)
325°F (160°C)

1:30-1:45
1:30-2:15

1:45-2:00
2:00-3:00

1:30-1:45
2:00-2:15

2:00-2:15
2:15-2:45

1:30-2:00
1:45-2:15

1:45-2:15
2:30-3:00

18-22
23-26

26-30
30-37

23-27
26-31

26-28
31-36

19-21
20-25

23-27
30-32

130°F (54°C)
145°F (63°C)

135°F (57°C)
150°F (65°C)

130°F (54°C)
145°F (63°C)

135°F (57°C)
150°F (65°C)

130°F (54°C)
145°F (63°C)

135°F (57°C)
150°F (65°C)

Pork

Pork Top Loin Roast, single loin
(boneless 2-2½ lbs [1-1.1 kg])