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COOKING PROBE AND ROASTING CHART
We recommend you use the Cooking Probe to accurately judge when meat is cooked to your preference. ‘Time
per pound’ is a rough guide and should only be used to estimate when the meat will be ready. Cooking with
Roast, TrueAero, AeroBroil and AeroBake will take less time than with Bake.
31
FOOD Degree Oven Temp Time (min) Probe Shelf Suggested Cooking
of doneness °F/°C per 1 lb/450g Setting°F/°C Position Modes
Beef Rare 320-340/ 18-32 130-140/ 10 Roast, AeroBake,
- boneless roast 150-170 54-60 TrueAero, AeroBroil, Bake
Medium 320-340/ 25-40 150-160/ 10 Roast, AeroBake,
150-170 65-70 TrueAero, AeroBroil, Bake
Well done 320-340/ 30-55 165-175/ 10 Roast, AeroBake,
150-170 74-79 TrueAero, AeroBroil, Bake
Beef Rare 320-340/ 15-30 130-140/ 10 Roast, AeroBake,
- rib roast 150-170 54-60 TrueAero, AeroBroil, Bake
Medium 320-340/ 20-35 150-160/ 10 Roast, AeroBake,
150-170 65-70 TrueAero, AeroBroil, Bake
Well done 320-340/ 25-40 165-175/ 10 Roast, AeroBake,
150-170 74-79 TrueAero, AeroBroil, Bake
Leg of Lamb Medium 320-340/ 18-28 150-160/ 10 Roast, AeroBake,
- with bone 150-170 65-70 TrueAero, AeroBroil, Bake
Well done 320-340/ 20-33 165-175/ 10 Roast, AeroBake,
150-170 74-79 TrueAero, AeroBroil, Bake
Leg of lamb Medium 320-340/ 20-35 150-160/ 10 Roast, AeroBake,
- boneless 150-170 70-75 TrueAero, AeroBroil, Bake
Well done 320-340/ 25-45 170-175/ 10 Roast, AeroBake,
150-170 65-70 TrueAero, AeroBroil, Bake
Veal Medium 320-340/ 20-43 150-160/ 10 Roast, AeroBake,
150-170 65-70 TrueAero, AeroBroil, Bake
Well done 320-340/ 25-45 170-175/ 10 Roast, AeroBake,
150-170 76-79 TrueAero, AeroBroil, Bake
Chicken - whole Well done 350-375/ 15-20 180/ 11 Roast, AeroBake,
175-190 82 TrueAero, AeroBroil, Bake
Turkey Well done 300-330/ 17-22 180/ 13 TrueAero, AeroBake, Bake
(with stuffing) 150-165 82
Turkey Well done 300-330/ 15-20 180/ 13 TrueAero, AeroBake, Bake
150-165 82
Pork Medium 340-350/ 25-40 145-155/ 10 AeroBake, Roast,
- boneless roast 170-175 63-68 TrueAero, AeroBroil, Bake
Well done 340-350/ 30-45 165-175/ 10 AeroBake, Roast,
170-175 74-79 TrueAero, AeroBroil, Bake
Venison* Rare 440/ 7
1
/2 per inch 120-130/ 8 AeroBake, TrueAero, Bake
225 of thickness 49/54
Medium Rare 440/ 9 per inch 130-140/ 8 AeroBake, TrueAero, Bake
225 of thickness 54-60
*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.
VEGETABLES
Vegetables are excellent cooked on Roast. See Tips for a Successful Roast on page 19.