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29
CCoonnvveennttiioonnaall RRooaassttiinngg CChhaarrtt
FOOD PAN SIZE OVEN TIME INTERNAL
TEMP(
o
F) (min/lb) TEMP(
o
F)
BBEEEEFF
Rib Roast 4 - 6 325
•Rare 25 140
•Medium 30 155
•Well done
40 170
Rump Roast 4 - 6 325
•Medium 25 155
•Well done 30 170
Tip Roast 3 - 4 325
•Medium 35 155
•Well done 40 170
LAMB
Lamb Leg 3 - 5 325 30 180
PORK
Pork Loin 3 - 5 325 35 180
Pork Chops
1" thick 1 - 1¼ 350 55 - 60 N/A
Total Time
Ham, fully
Cooked 5 325 18 130
POULTRY
Chicken,
Whole 3-4 375 30 180
Turkey,
Unstuffed 12 - 16 325 16 - 20 180
Turkey, 20 - 24 325 16 - 20 180
Turkey,
Stuffed 12 - 16 325 17 - 21 180
Turkey,
Stuffed 20 - 24 325 17 - 21 180
Turkey Breast 4 - 6 325 20 180
28
UUssiinngg tthhee mmeeaatt pprroobbee ((aannaalloogg cclloocckk mmooddeell))
For many foods, especially roasts and poultry, internal food temperature is
the best test for doneness. The meat probe takes the guesswork out of
roasting by cooking foods to the exact doneness you want. NOTE:
Double oven models have a probe in the upper oven only.
Use of probes other than the one
provided with this product may
result in damage to the probe.
Use the handles of the probe and
plug when inserting and removing
them from the meat and outlet.
•To avoid damaging your probe, do not use tongs to pull on the cable
when removing.
•To avoid breaking the probe, make sure food is completely defrosted
before inserting.
•To prevent possible burns, do not unplug the probe from the outlet until
the oven has cooled.
•Never leave the probe inside the oven during a self-cleaning cycle.
•Do not store the probe in the oven.
After preparing the meat and placing on broiler pan, follow these steps for
proper probe placement.
1. Lay the probe on the outside of the meat along
the top or side and mark with your finger where
the edge of the meat comes to on the probe.
The point should rest in the center of the thickest
meaty part of the roast.
2. Insert the probe completely into the meat. It
should not touch the bone fat or gristle. For roasts with no bone, insert
the probe into the meatiest part of the roast. For bone-in ham or lamb,
insert the probe into the center of the lowest large
muscle or joint. Insert the probe into the meatiest
part of the inner thigh from below and parallel to the
leg of a whole turkey.
3. When setting the probe temperature, it is
recommended to set the temperature about 10 degrees lower
than desired internal temperature. The meat will continue to cook when
removed from the oven and will reach the desired while “standing”.
Cable
Handles
Probe
Plug