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DiRECTiONS FOR CONVECTION COOKING
TEMPERATURE PROBE CONVECTION COOKING CHART
FOOD
Beef
Meat Loaf
(11/2-13/4Ibs)
Beef Rib
Roast,
boneless
Beef Rib
Roast, with
bone (5 Ibs)
Beef Pot
Roast,
boneless
(3 Ibs)
Lamb
Lamb Leg or
Shoulder
Roast, with
bone
(6112Ibs)
Lamb Roast,
boneless
(3-4 Ibs)
OVEN
TEMP
350°F
350°F
FIRST STAGE
TIME
350°F
350°F
350°F
•350OF
5 min per Ib
Turn over
7 min per Ib
Fat-side down
Turn over
7 min per Ib
Turn over
4 min per Ib
Fat-side down
Turn over
5 min per Ib
Fat-side down
Turn over
SECOND STAGE
TIME OR PROBE TEMP
35 rain 160°F
6 min Rare:120°F
per Ib Med:130°F
8-10 min Rare:120°F
per Ib Med:130°F
Well:140°F
8-10 min Med:130°F
per Ib WelI:140°F
5-7 rain Rare:145°F
per Ib Med:155°F
Well:165°F
4-6 rain 150°F
per lb
SPECIAL NOTES
Preheat.
Let stand 5-10 min.
Cook in microwaveproof
and heatproof dish with
Metal Rack.
Let stand 10 min after
cooking (covered.).
Cook in microwaveproof
and heatproof dish.
Let stand 10 min after -
cooking (covered).
Cook in covered
microwaveproof and
heatproof casserole or
cooking bag.
Cook in microwaveproof
and heatproof dish with
Metal Rack.
Let stand 10 rain after
cooking (covered).
Cook in microwaveproof
and heatproof dish with
Metal Rack.
Let stand 10 min after
cooking (covered).
NOTE: Use the normal position when cooking with the Metal Rack.
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