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Cooking Tips
Time Rack
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Food Weight Temp (min/lb) Position Temp
BEEF
Rib Roast
Rare 3 - 6 lbs 325° F (163° C) 17 - 22 2 140° F (60° C)
Medium 3 - 6 lbs 325° F (163° C) 21 - 24 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 27 - 30 170° F (77° C)
Rump Roast
Medium 3 - 6 lbs 325° F (163° C) 17 - 20 2 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 21 - 24 170° F (77° C)
Tip Roast
Medium 3 - 6 lbs 325° F (163° C) 27 - 30 2 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 32 - 35 170° F (77° C)
LAMB
Lamb Leg 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C)
PORK
Pork Loin 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C)
Pork Chops 325° F (162° C) 35 - 40 3 180° F (82° C
1" thick
total time
Ham, fully 8 - 12 lbs 325° F (163° C) 12 - 14 1 130° F (54° C)
Cooked
POULTRY
Chicken, Whole 3 - 6 lbs 375° F (191° C) 20 - 25 1 180° F (82° C)
Turkey, 10 - 16 lbs 325° F (163° C) 12 - 14 1 180° F (82° C)
Unstuffed
Turkey 20 - 24 lbs 325° F (163° C) 9 - 11 1 180° F (82° C)
Turkey, Stuffed 10 - 16 lbs 325° F (163° C) 13 - 16 1 180° F (82° C)
Turkey, Stuffed 20 - 24 lbs 325° F (163° C) 10 - 13 1 180° F (82° C)
Turkey Breast 4 - 6 lbs 325° F (163° C) 15 - 20 1 180° F (82° C)
Convection Roasting Chart
Cooking Tips
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat.
It is used for small, individualized cuts such as steaks, chops, and
patties. Broiling speed is determined by the distance between the
food and the broil element. Choose the rack position based on
desired results.
Conventional broiling is most successful for cuts of meat 1-2 inches
thick and is also more suitable for flat pieces of meat. Convection
broiling has the advantage of broiling food slightly quicker than
conventional. Convection broiling of meats produces better results,
especially for thick cuts. The meat sears on the outside and retains
more juices and natural flavor inside with less shrinkage.
To Use High-Broil:
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with
your oven. Place broiler pan in oven.
3. Set the Oven Function Selector to High-Broil and the
Temperature Control Knob to Broil.
4. Close the door. There is not a detent to hold the door in the
open broil stop position. With open door broiling the broil
element does not cycle on and off. With closed door broiling
the broil element might cycle on and off if an extended
broiling time is required. A built-in smoke "eliminator" in the
top of the oven helps reduce smoke and odors.
To Use Medium-Broil and Low-Broil:
Follow same steps as listed above except set the Oven Function
Selector to Medium-Broil or Low-Broil.