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Roasting meat
We recommend you use the meat probe to accurately judge when meat is cooked to your preference. ’Time per lb/450g’ is a
rough guide and should only be used to estimate when the meat will be ready. Cooking with ROAST, TRUE CONV, CONV BAKE,
and CONV BROIL will take less time than with BAKE.
Shelf
Oven
Temp °F
Oven
Temp °C
Probe
Temp °F
Probe
Temp °C
Time (mins
per lb/
450 g) Best Mode
Beef
Boneless roast - rare 3 325 160 130-140 54-60 18-32 ROAST
Boneless roast - medium 3 325 160 150-160 65-70 25-40 ROAST
Boneless roast - well done 3 325 160 165-175 74-79 30-55 ROAST
Prime or standing rib roast - rare 3 325 160 130-140 54-60 15-30 ROAST
Prime or standing rib roast - medium 3 325 160 150-160 65-70 20-35 ROAST
Prime or standing rib roast - well done 3 325 160 165-175 74-79 25-40 ROAST
Leg of lamb
With bone - medium 3 325 160 150-160 65-70 18-28 ROAST
With bone - well done 3 325 160 165-175 74-79 20-33 ROAST
Boneless - medium 3 325 160 150-160 65-70 20-35 ROAST
Boneless - well done
3 325 160 170-175 77-79 25-45 ROAST
Veal
Medium
3 325 160 150-160 65-70 20-43 ROAST
Well done 3 325 160 170-175 77-79 25-45 ROAST
Chicken
Whole 3 350-375 175-190 170 75 15-20 TRUE CONV
Cooking guidelines