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S Oven Care and Use Manual Oven Operation
Techniques
• Roast meats on rack level 2 (larger cuts) or rack level
3 (smaller cuts).
• Use the 2-piece broil pan that comes with the oven.
Place roast directly on top of grill for better browning.
• If using a meat thermometer to cook meat to a desired
temperature, food is done approximately 5°F (3ºC)
less than the desired carving temperature. Insert the
thermometer into the center of the thickest part of the
roast not touching fat or bone. Meats with bone cook
somewhat faster per pound than boneless.
• After roasting, allow meat to stand loosely covered
with foil for 10 to 15 minutes before carving.
• Some cuts of meat need long slow cooking and are best
done covered using the Bake mode.
* Ham prepared with Convection Roast may be covered
for juicier results or prepared in the Bake mode.
Meat Roasting Chart
Page 20
Beef
Standing Rib Med. Rare – 145°F (63ºC) 23 to 28 min. at 300°F (149ºC)
4 to 6 lbs. Med. – 160°F (71ºC) 28 to 32 min. at 300°F (149ºC)
Well – 170°F (77ºC) 32 to 37 min. at 300°F (149ºC)
Standing Rib Med. Rare - 145°F (63ºC) 20 to 24 min. at 300°F (149ºC)
6 to 8 lbs. Med. – 160°F (71ºC) 25 to 29 min. at 300°F (149ºC)
Well – 170°F (77ºC) 29 to 33 min. at 300°F (149ºC)
Rolled Rib Med Rare – 145°F (63ºC) 28 to 31 min. at 325°F (163ºC)
to 4 lbs. Med – 160°F (71ºC) 32 to 35 min. at 325°F (163ºC)
Well – 170°F (77ºC) 36 to 38 min. at 325°F (163ºC)
5 to 7 lbs. Med Rare – 145°F (63ºC) 24 to 28 min at 325°F (163ºC)
Med. – 160°F (71ºC) 29 to 31 min at 325°F (163ºC)
Well – 170°F (77ºC) 34 to 36 min. at 325°F (163ºC)
Boneless Sirloin, Rump, 145° to 170°F (63º to 77ºC) 25 to 35 min. at 300°F (149ºC)
Tri-tip 3 to 6 lbs.
Meatloaf I to 2 lbs. 160°F (71ºC)
40 to 50 min. total time at 325°F (163ºC)
Lamb
Leg 4 to 8 lbs. 145ºF (63ºC) 24 to 30 min. at 325°F (163Cº)
Pork
Loin 1 to 2 Ibs. 160°F (71ºC) 37 to 43 min. at 325°F (163Cº)
3 to 5 lbs. 33 to 37 min. at 325°F (163Cº)
Boneless, 160ºF (71ºC) 30 to 37 min. at 325°F (163Cº)
Picnic Shoulder
3 to 5 lbs.
*Ham Half (Fully cooked) 140ºF (60ºC) 15 to 19 min. @ 325°F (163Cº)
5 to 7 lbs. Follow directions on can
*Canned 3 to 5 lbs. 130ºF (54ºC)
Veal
Loin roast (bone in) 160ºF (71ºC) 35 to 40 min. at 325°F (163Cº)
2 to 4 lbs.
FOOD ITEM CARVING CONVECTION ROAST
(Weight Range) TEMPERATURE Minutes per lb. / Temperature