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33
Meats
The charts can be used as a guide. Follow package or recipe directions.
Food Recommended
Cooking Mode
Oven
Temperature
Rack
Position
Internal
Temperature
Doneness
Cooking Time Food
Covered
Stand Time
Beef
Chuck Roast, 2-3
lbs
Roast 350° F 2 Well, 170° F
1
1/2-2 hours
Yes none
Hamburgers, 3/4-
1inch thick
Broil High 6 Medium,
160° F
Side 1: 5-8
Side 2: 4-6
No none
Rib Eye, Boneless,
3-3.5 lbs.
Convection
Roast
325° F 2 Medium-rare,
145° F
27-31 min./lb. No 10-15 min.
Rib Eye, Boneless,
3-3.5 lbs.
Convection
Roast
325° F 2 Medium,
160° F
30-38 min./lb. No 10-15 min.
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
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 thermom-
eter.