Heartland 4210CDGBLK User Guide
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)
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.
(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.)
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).
·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.
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.
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.
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
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).
·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.
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
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
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.
Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times.