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Chart time is based on thawed meats only. For Conventional Roasting use the Bake Pad.
4,p,,,.
v_y and W_¢. •
cutofM_l " . (_)
BEEF o
RibRoast 4 to8 : 325° 145_(rare) 25-30 1 30-35
I o {_6Oo(med_um)3o-35 I
RibEyeRoast 4 to6 325 1450(rare) 25-30 / 30-35
I _ / 160oimedium)l 30-35 35-40
TendedoinRoast 2 to3 _ 4000 _ 145o(rare) I :18-23 28-28
EyeofRoundRoast .4 to5 I 325 I 145_(rare) 25-30 30-35
TopLoinRoast 3 to6 { 325 / 145[(rare) 25-30 • 30-,35
I o I 160o(medium) 30-35 13540
FloundTipRoast I 4 to6 1 325 I 145 (rare) _5-30_ :. 30.35 ;
, ,,. ,I ,:/ l
': PORK : ' " "
ShoulderBladeRoast 4 to6 325° 170° 3040 i 35-45
Boneless I o
St_ould_rBladeRoast _ to6 325 170° 25-35
TopLoin,bOneless 3 to4 325° 170° =..3_..
Ham,Haft(Fullycooked) 5to7 325° 140° NA •
Ham,Half(Cook 5 to7 : 275° . 160° 8040
beforeeating) I l o
Amlpicrdc_oulder 5 to 8 325° 140 20-25 [
TU_ey,Unstuffed "_2t016 _ t; 1E_°_'_85° :;1_3_15:'
Tgd_ey,u_ed "16t020 32_ | i_3_-185_ t43:
; _:_ Hen :_t_:i_ ; ;3:'Z5]::| 180°;1o85° =',_';:::! ":
* WhenusingtheConvectRoasfmode, thereisnoneedtopreheattheovenortolowerthe
temperaturefromconventionalroasttemperatures.
** Notrecommendedfor convectioncooking. Mostprecookedhamshave to becoveredwhile
roasting,thustherewouldbe notimesavingsfromusingtheconvect mode.
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