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(Roasting Chart 1
Chart time is based on thawed meats only. For Conventional Roasting use the Bake Pad.
Varlaty and
CutofMeat
BEEF
Rib Roast
Rib Eye Roast
Tenderloin Roast
Eye of Round Roast
Top Loin Roast
Round Tip Roast
PORK
Shoulder Blade Roast
Boneless
Shoulder Blade Roast
Top Loin, boneless
Ham, Haff (Fully cooked
Ham, Haff (Cook
before eating)
Arm Picnic Shoulder
(Fully cooked)
POULTRY
Turkey,unstuffed ‘. ’
Turkey, unstuffed
Turkey, unstuffed
Turkey, unstuffed
Turkey, Breast
Chicken, Whofe
Comish Game Hen
Du* ..__ :( *...,
Approx. Oven Tom
Weight
m
(fb)
no preheai
4 to8,
4 to6
2’to3.
4 to5
3 to6
4 to6
4 to6
’ 4to6
3 to4
5 to7-
5 to7
5 to8
. . . .
33 to 12
12 to16
16 to20
20 to24
3 to8.
2Y2 to 3Y
1 to1y
4 to6
. ;:
-
._
1
,
I
h
h
;L
.‘. 325”
_.
325”
.i &)o”
325”
325”
325”
,-
325’
325”
g:
275”
. 325”
..a, . .
‘7 3250
325”
325”
325”
.325O
375”
375”
,. . . 35011
7
P
r
Intemal Temp of
Meat-Endof
Roaatlngnme
M
145”(rare) .
MO”(medium
145”(rare)
160” (medium,
145”(rare) .“I
145” (rare)
160°(medium:
1450 (rare)
160” (medium:
145” (rare)
160” (medium:
. .
170”
1700
170”
.-. 1400
“160”
.140” _
_..
180=185”
18(yq 85” ‘.I
1800-l 85”
; 10cFlay. ’
:! 70%1759 -
.185”
180”-185”
. .._. y=”
_.._ ,.
Approx
Zortvect Roastin!
(rninzmr lb)
.
25-30
30-35
25-30
30-35
L-. :1823
25-30
:
30-35
25-30
30-35
25-30
30-35
25-35
NA”
30-40
-. 2025
:
1’5-17
1815-
11-13
.:,.9-11
.-- 25-35
19-23 . ..(
‘* 35-45
, 15-20. .,_,
Approx
Conventional
Roasting Thne
(mlnuteo per lb)
30-35
30-35
3540
23-28
30-35
3540
30-35
25-30
20-22
18-20
16-18
14-16
30-40,
22-26
.45-55
20-25
l
When using the Convect Roast mode, there is no need to preheat the oven or to lower the
temperature from conventional roast temperatures.
l
* Not recommended for convection cooking. Most precooked hams have to be covered while
roasting, thus there would be no time savings from using the convect mode.
19