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Convection cooking
325°F
(163°C)
350°F
(177°C)
350°F
(177°C)
155°F
(68°C)
165°F
(74°C)
165°F
(74°C)
PROBE
TEMP
OVEN
TEMP TIME
4-6 min
per lb
(.45 kg)
6-8 min
per lb
(.45 kg)
6-8 min
per lb
(.45 kg)
SPECIAL NOTES
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).
FIRST STAGE
TIME
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
SECOND STAGE
or
FOOD
Veal
Shoulder or
Rump
Roast,
boneless
(3-3
1
⁄2 lbs
[1.4-1.6 kg])
Pork
Pork Loin
Roast,
boneless
(4-5 lbs
[1.8-2.3 kg])
Pork Loin,
center cut
(4-5 lbs
[1.8-2.3 kg])
NOTE: Use the normal position when cooking with the Metal Rack. (See page 15.)
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