Siemens HE2215C User Manual

Operation - Oven

English 23

Convection Roast uses heat from the top and 
bottom elements as well as heat circulated by the 
convection fan. The Convection Roast mode is 
well suited to preparing tender cuts of meat and 
poultry.

The benefits of Convection Roasting, include:

•

As much as 25% faster cooking than stan-
dard Roasting/ Baking

•

Rich, golden browning

•

Use the same temperature as indicated in the recipe.

•

Check doneness early as roasting time may decrease by as much as 25%. 
Refer to Convection Roast Chart for examples.

•

Do not cover meat or use cooking bags.

•

Use the broil pan and grid provided with the range for roasting. A low-sided, 
uncovered pan can also be used.

•

Use a meat thermometer to determine the internal temperature of the meat.

•

If the meat is browned to your liking, but is not yet done, a small strip of foil 
can be placed over the meat to prevent overbrowning.

•

Let meat stand covered with foil 10-15 minutes after removing from the oven.

* Roasting times are approximate and may vary depending on shape of the meat.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.

Rib roast

Rib eye roast (boneless)

Rump, eye, tip, sirloin (boneless)

Tenderloin roast

4-6

4-6

3-6

2-3

325

325

325

425

25-32
28-32
24-32
27-32
25-30
28-32
15-25

145 (med/rare)

160 (medium)

145 (med/rare)

160 (medium)

145 (med/rare)

160 (medium)

145 (med/rare)

Loin roast (boneless or bone in)
Shoulder

5-8
3-6

350
350

15-25
20-30

160
160

Chicken - whole
Turkey - unstuffed**
Turkey - unstuffed**
Turkey - unstuffed**
Turkey breast
Cornish hen

3-4

12-15
16-20
21-25

3-8

1-1 1/2

375
325
325
325
325
350

14-20
10-14

9-13
6-10

20-25

45-75 (total time)

180
180
180
180
170
180

Half leg

Whole leg

3-4

6-8

325

325

30-35
25-30
25-30
30-35

160 (medium)

170 (well)

160 (medium)

170 (well)