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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
Cornish Game
Hens, 1-1 1/2 lbs.
Convection
Roast
350°F 2 180°F in
thigh
45-75 min. total
time
No none
Turkey
Breast, 4-8 lbs. Convection
Roast
325°F 2 170°F 19-23 min. /lb. No 15-20 min.
for easy
carving
Unstuffed, 12-19
lbs.
Convection
Roast
325°F 1 180°F in
thigh
9-14 min./lb. Foil to
prevent
over-
brown-
ing
15-20 min.
for easy
carving
Unstuffed, 20-25
lbs.
Convection
Roast
325°F 1 180°F in
thigh
6-12 min./lb. Foil to
prevent
over-
brown-
ing
15-20 min.
for easy
carving
Seafood
Fish Filets, 3/4-1-
inch thick
Broil Low 3 145°F 11-15 min. No none
Food Recommended
Cooking Mode
Oven
Temperature
Rack
Position
Internal
Temperature
Doneness
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 thermom-
eter.