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TEMPERATURE CONTROLLED COOKING GUIDE FOR
CONVECTION COOKING
OVEN FIRST STAGE SECOND STAGE ' PROBE
FOOD TEMP TEMP SPECIAL NoTEs
BEEF
Meat Loaf
1-I/2--1-3/4 Ibs.
400°F 25 min. rotate 25 min. 160°F Let stand 5--10 min.
Ground beef 450 ° F Rare: 4 min. 3--4 min.
patties, i--4, Med: 5 min. 4 min.
4 oz. each Well: 5 min. 5--6 min.
Preheat. Use broiling pan or aluminum
tray.
Let stand 10--15 min.
Beef rib roast. 330 ° F i0--15 min. per lb. 10--15 min. per lb. Rare: 120°F
bone in, 5 Ibs. fat side down Med: 130°F
turn over Well: 140°F.
On ceramic tray. In glass or ceramic
dish.
Let stand 10--!5 rain.
Rib eye or 450°F Rare: 4 min. 4--5 min.
strip steak Med. 5 rain. 5--6 min.
Well: 6 rain. 6--7 rain.
turn over
LAMB
Lamp leg or 330°F 15---20 min. per
shoulder roast, lb.
bone in, fat side down
6-I/2 Ibs. turn over
Upper guides. Preheat.
Metal pan or foil tray
Let stand 10--15 min.
15--20 min. per lb. Rare: 145°F
Med: 155°F
Well: 165°F
On ceramic tray in glass or ceramic dish
with trivet.
Let stand 10--15 rain.
Lamb chops, 450 ° F Rare: 4 min. 3--4 min.
3/4" thick Med: 5 min. 4--5 min.
Well: 7 min. 4--5 min.
Upper guides. Preheat.
Metal pan or foil tray "
Let stand 10--15 min.
BAKERY
Cake mix, 18 oz. 350°F 28 min.
lO-cup bundt pan.
Let stand 15 minutes.
Butterflake rolls,
refrigerated,
8 oz.
350°F 10--12min. Upper guides. Preheat.
6-cup metal muffin pan.
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