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TEMPERATURE CONTROLLED COOKING GUIDE FOR
MICRO/CONVEC COOKING
FOOD ..
BEEF
Meat Loaf
1-1/2--1-3/4 Ibs.
Beef rib roast,
boneless
Beef rib roast,
bone in. 5 Ibs.
Beef round, rump,
or chuck,
boneless, 3 Ibs.
LAMB
Lamb leg or
shoulder roast,
bone in.
6-I/2 Ibs.
Lamb roast,
boneless,
3--4Ibs.
VEAL
Shoulder or rump
roast, boneless,
3--3-1/2 Ibs.
PORK
Pork loin roast,
boneless, 4--5 Ibs.
Pork loin, center
cut, 4--5 Ibs.
OVEN FIRST STAGE
TEMP
400°F 25 min. roate
330" F 4 min per lb.
turn over
330°F 4 min per lb.
fat side down
turnover
330° F 15min. per [b_
turnover
330°F
330°F
330°F
320°F
320°F
3 min. per lb.
fat side down
turn over
4 min. per lb.
fat side down
turn over
3--5 min. per lb.
turn over
5--6 min. per lb.
turn over
5--6 min. per lb.
turn over
SECOND STAGE
5 min.
4 min. per lb.
4 min. per lb.
15 min. per lb.
5--5-I/2 min. per
lb.
4--4-1/2 min. per
lb.
8--10 min. per lb.
5--6 min. per lb.
5--6 min. per lb.
PROBE
METHOD
160°F
Rare: 120°F
Med: 130° F
Rare: 120°F
Med: 130°F
Well: 140°F
Med: 130°F
Well: 140°F
Rare: 145°F
Med: 155°F
Well: 165°F
150°F
155°F
165°F
165°F
SPECIAL NOTES
Let stand 5--10 rain.
On ceramic tray in glass dish with trivet
On ceramic tray. In glass or ceramic
dish.
On ceramic tray. Casserole with tight
cover or cooking bag.
On ceramic tray in glass or ceramic dish
with trivet.
On ceramic tray. Glass or ceramic dish
with trivet.
On ceramic tray. Glass or ceramic dish
with trivet.
On ceramic tray. Glass or ceramic
baking dish.
On ceramic tray. Glass or ceramic
baking dish.
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