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Combination cooking
SECOND STAGE
or
OVEN
TEMP
350°F
(177°C)
350°F
(177°C)
350°F
(177°C)
325°F
(163°C)
350°F
(177°C)
350°F
(177°C)
TIME
8-10 min
per lb
(.45 kg)
5-7 min
per lb
(.45 kg)
4-6 min
per lb
(.45 kg)
4-6 min
per lb
(.45 kg)
6-8 min
per lb
(.45 kg)
6-8 min
per lb
(.45 kg)
FIRST STAGE
TIME
7 min per lb
(.45 kg)
Turn over
4 min per lb
(.45 kg)
Fat-side down
Turn over
5 min per lb
(.45 kg)
Fat-side down
Turn over
4-5 min per lb
(.45 kg)
Turn over
5-7 min per lb
(.45 kg)
Turn over
5-7 min per lb
(.45 kg)
Turn over
FOOD
Beef Pot
Roast, bone-
less (3 lbs
[1.4 kg])
Lamb
Lamb Leg or
Shoulder
Roast, with
bone
(6
1
⁄2 lbs [3 kg])
Lamb Roast,
boneless (3-4
lbs [1.4-1.8
kg])
Veal
Shoulder or
Rump Roast,
boneless (3-
3
1
⁄2 lbs [1.4-
1.6 kg])
Pork
Pork Loin
Roast, bone-
less (4-5 lbs
[1.8-2.3 kg])
Pork Loin,
center cut
(4-5 lbs [1.8-
2.3 kg])
PROBE
TEMP
Med: 130°F
(54°C)
Well: 140°F
(60°C)
Rare:145°F
(63°C)
Med:155°F
(68°C)
Well:165°F
(74°C)
150°F
(66°C)
155°F
(68°C)
165°F
(74°C)
165°F
(74°C)
SPECIAL NOTES
Cook in covered
microwave-proof and
heatproof casserole
or cooking bag.
Cook in microwave-
proof and heatproof
dish with Metal Rack.
Let stand 10 min after
cooking (covered).
Cook in microwave-
proof and heatproof
dish with Metal Rack.
Let stand 10 min after
cooking (covered).
Cook in microwave-
proof and heatproof
dish with Metal Rack.
Let stand 10 min after
cooking (covered).
Cook in microwave-
proof and heatproof
baking dish. Let stand
10 min after cooking
(covered).
Cook in microwave-
proof and heatproof
baking dish. Let stand
10 min after cooking
(covered).
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