Heartland 9730 User Guide

All times are approximate since variables such as size and temperature of poultry will affect the cooking
time.  Use a meat thermometer inserted in the inner thigh, avoid touching the bone to accurately determine
doneness.  Convection cooking will cook faster. Times can often be reduced up to 25 -30 % , therefore
meat should be checked shortly before the suggested minimum cooking time.   Allow to stand 15 minutes
before carving.

Stuffed

6 -8 lb (3 -3.5 kg)

180

82

30 min. / lb (60 min. / kg)

Stuffed

10 -12 lb (4.5 -5.5 kg)

180

82

23 min. / lb (45 min. / kg)

Stuffed

16 -22 lb (7 -10 kg)

180

82

15 min. / lb (30 min. / kg)

Unstuffed

6 -8 lb (3 -3.5 k g)

170

77

25 min. / lb (50 min / kg)

Unstuffed

10 -12 lb (4.5 -5.5 kg)

170

77

18 min. / lb (35 min. / kg)

Unstuffed

16 -22 lb (7 10 kg) 

170

77

13 min. / lb (25 min. / kg)

Half

breast,boneless

OR leg

1 lb (500 g)

170

77

60 - 75 min. total

Capon

5 -8 lb (2.3 - 3.6 kg)

185

85

18 -20 min. / lb

(40 -45 min. / kg)

Chicken,whole,

unstuffed

3 - 4 lb (1.3 - 1.8 kg)

185

85

20 - 25 min. / lb

(45 - 50 min. / kg)

Chicken ,quarters

185

85

18 -20 min. / lb

(40 - 45 min. / kg)