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DiRECTiONS FOR COMBiNATiON COOKING
TEMPERATURE PROBE COMBINATION COOKING CHART
FOOD
Lamb
Lamb Leg or
Shoulder
Roast, with
bone
(61/2tbs)
Lamb
Roast,
boneless
(3-4 Ibs)
Veal
Shoulder or
Rump
Roast,
boneless
(3-3112Ibs)
Pork
Port Loin
Roast,
boneless
(4-5 Ibs)
Pork Loin,
center cut
(4-5 Ibs)
OVEN
TEMP
FIRST STAGE
TIME
350°F
350°F
325°F
350°F
350°F
4 Tin per Ib
Fat-side down
Turn over
5 Tin per Ib
Fat-side down
Turn over
4-5 Tin per Ib
Turn over
5-7 Tin per Ib
Turn over
5-7 min per Ib
Turn over
SECOND STAGE
TIME OR PROBE TEMP
5-7 min Rare:145°F
per Ib Med:155°F
WelI:165°F
4-6 min 150°F
per Ib
4-6 Tin 155°F
per Ib
6-8 Tin 165°F
per Ib
6-8 Tin 165°F
per Ib
SPECIAL NOTES
Cook in microwaveproof
and heatproof dish with
Metal Rack.
Let stand 10 Tin after
cooking (covered).
Cook in microwaveproof
and heatproof dish with
Metal Rack.
Let stand 10 Tin after
cooking (covered).
Cook in microwaveproof
and heatproof dish with
Metal Rack.
Let stand 10 Tin after
cooking (covered).
Cook in microwaveproof
and heatproof baking
dish. Let stand 10 Tin
after cooking (covered).
Cook in microwaveproof
and heatproof baking
dish. Let stand 10 Tin
after cooking (covered).
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