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Roast & Cooking probe
We recommend you use the Cooking Probe to accurately judge when meat is cooked to your
preference. ‘Time per pound (450g)’ is a rough guide and should only be used to estimate
when the meat will be ready. Cooking with Roast, TrueAero, AeroBake, and AeroBroil will take
less time than with Bake.
Time (min per
lb/450g)
Oven Temp °F
Oven Temp °C
Probe Temp °F
Probe Temp °C
Shelf
Best Mode
Beef
Boneless roast - Rare 18-32 320-340 160-170 130-140 54-60 10 Roast
Boneless roast - Medium 25-40 320-340 160-170 150-160 65-70 10 Roast
Boneless roast - Well done 30-55 320-340 160-170 165-175 74-79 10 Roast
Prime or Standing Rib roast - Rare 15-30 320-340 160-170 130-140 54-60 10 Roast
Prime or Standing Rib roast - Medium 20-35 320-340 160-170 150-160 65-70 10 Roast
Prime or Standing Rib roast - Well done 25-40 320-340 160-170 165-175 74-79 10 Roast
Leg of Lamb
With bone - Medium 18-28 320-340 160-170 150-160 65-70 10 Roast
With bone - Well done 20-33 320-340 160-170 165-175 74-79 10 Roast
Boneless - Medium 20-35 320-340 160-170 150-160 65-70 10 Roast
Boneless - Well done 25-45 320-340 160-170 170-175 77-79 10 Roast
Veal
Medium 20-43 320-340 160-170 150-160 65-70 10 Roast
Well done 25-45 320-340 160-170 170-175 77-79 10 Roast
Chicken
Whole 15-20 350-375 175-190 180 82 11 TrueAero
Turkey
With stuffing - Well done 17-22 330-350 165-175 180 82 13 TrueAero
Well done 15-20 300-330 150-165 180 82 13 TrueAero
Pork
Boneless roast - Medium 25-40 340-350 170-175 145-155 63-68 10 AeroBake
Boneless roast - Well done 30-45 340-350 170-175 165-175 74-79 10 AeroBake
Venison*
Rare
7½
per
inch of
thickness
440 225 120-130 49-54 8 AeroBake
Medium rare
9
per inch
of thickness
440 225 130-140 54-60 8 AeroBake
*Brown prior to roasting on an oiled skillet or frying pan on high heat. The internal temperature of venison
rises more on standing due to the high cooking temperature, therefore the suggested probe settings are
lower than other rare or medium rare meats.