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33
Rump, Eye, Sirloin,
Boneless, 3-5.5
lbs.
Convection
Roast
325° F 2 Medium-rare,
145° F
18-33 min./lb. No 10-15 min.
Rump, Eye, Sirloin,
Boneless, 3-5.5
lbs.
Convection
Roast
325° F 2 Medium,
160° F
30-35 min/lb. No 10-15 min.
Steaks, 1-inch
thick
Broil High 6 Medium-rare,
145° F
Side 1: 5-8
Side 2: 4-6
No none
Steaks, 1-inch
thick
Broil High 6 Medium,
160° F
Side 1: 8-9
Side 2: 5-7
No none
Steaks 1 1/2-inch
thick
Convection
Broil
High 3 Medium-rare,
145° F
Side 1: 11-13
Side 2: 9-11
No none
Steaks 1 1/2-inch
thick
Convection
Broil
High 3 Medium,
160° F
Side 1: 13-15
Side 2: 11-13
No none
Tenderloin,
2-3 lbs.
Convection
Roast
425° F 2 Medium-rare,
145° F
15-24 min./lb. No 5 min.
Lamb
Leg, Boneless,
4-6 lbs.
Convection
Roast
325° F 2 Medium,
160° F
30-35 min./lb. No 10-15 min.
Chops, 1-inch
thick
Broil High 4 Medium-rare,
145° F
Side 1: 4-6
Side 2: 4-5
No none
Chops, 1-inch
thick
Broil High 4 Medium,
160° F
Side 1: 5-7
Side 2: 5-6
No none
Pork
Ham Slice 1/2-
inch thick
Broil High 5 160° F Side 1: 4-5
Side 2: 3-4
No none
Loin Roast, 1 1/2-
3 lbs.
Convection
Roast
350° F 2 Medium,
160° F
19-36 min./lb. No 10-15 min.
Loin Roast,
3-6 lbs.
Convection
Roast
350° F 2 Medium,
160° F
14-23 min./lb. No 10-15 min.
Chops, 1-inch
thick
Broil Medium 4 Medium,
160° F
Side 1: 8-10
Side 2: 8-9
No none
Chops, 1 1/2-inch
thick
Convection
Broil
High 4 Medium,
160° F
Side 1: 9-11
Side 2: 8-10
No none
Sausage, Fresh Broil High 4 170° F Side 1: 3-5
Side 2: 2-4
No none
Tenderloin,
2-3 lbs.
Convection
Roast
425° F 3 Medium,
160° F
18-28 min./lb. No 5-10 min.
Poultry
Chicken
Bone-in Breasts Convection
Broil
450°F 3 170°F Side 1: 18-22
Side 2: 17-20
No none
Bone-in Thighs Broil Low 3 180°F in
thigh
Side 1: 14-15
Side 2: 12-13
No none
Whole. 3.5-8 lbs. Convection
Roast
375°F 2 180°F in
thigh
13-20 min./lb. No none
Food Recommended
Cooking Mode
Oven Tem-
perature
Rack
Position
Internal
Tempera-
ture Done-
ness
Cooking Time Food
Covered
Stand Time
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165° F.
Note: Internal food temperatures are USDA recommended temperatures as measured by a digital cooking
thermometer.