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Convection cooking
Temperature probe convection cooking chart
FOOD
Beef
Meat Loaf
(1
1
⁄2-1
3
⁄4 lbs
[.68-.79 kg])
Beef Rib
Roast,
boneless
Beef Rib
Roast, with
bone (5 lbs
[2.3 kg])
Beef Pot
Roast,
boneless
(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])
FIRST STAGE
TIME
5 min per lb
Turn over
7 min per lb
Fat-side down
Turn over
7 min per lb
Turn over
4 min per lb
Fat-side down
Turn over
5 min per lb
Fat-side down
Turn over
TIME
35 min
6 min
per lb
(.45 kg)
8-10
min per
lb (.45
kg)
8-10
min per
lb (.45
kg)
5-7 min
per lb
(.45 kg)
4-6 min
per lb
(.45 kg)
SPECIAL NOTES
Preheat. Let stand
5-10 min.
Cook in microwave-
proof and heatproof
dish with Metal
Rack. Let stand 10
min after cooking
(covered).
Cook in microwave-
proof and heatproof
dish. Let stand 10
min after cooking
(covered).
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).
OVEN
TEMP
350°F
(177°C)
350°F
(177°C)
350°F
(177°C)
350°F
(177°C)
350°F
(177°C)
350°F
(177°C)
PROBE
TEMP
160°F
(71°C)
Rare: 120°F
(49°C)
Med: 130°F
(54°C)
Rare: 120°F
(49°C)
Med: 130°F
(54°C)
Well: 140°F
(60°C)
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)
SECOND STAGE
or
NOTE: Use the normal position when cooking with the Metal Rack. (See page 15.)
4359916v08c101 9/11/98 3:44 PM Page 49