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REFERENCE CHARTS
Please keep in mind that the following charts are merely a guideline for baking,
roasting, broiling and rotisserie. There are many variables to consider for every
individual recipe. Temperatures and baking times may vary accordingly. Our advice
is to review your recipe first and then refer to the specific charts. All temperature
given are Fahrenheit.
SUGGESTED BROILING TIMES
Food
Rack
Position
Weight or
Thickness
Approximate
Broiling Time (Min.)
Beef Sirloin 3 1½ inches 10-12
Hamburger 3 1 inch 10-15
Pork Chop 3 ½ inch 15
Fish Fillets 3 ½ inch 8-15
Boneless Chicken 2 1½ inches 12-15
CONVECTION/CONVENTIONAL OVEN COOKING TIMES
Food
Weight
(lbs.)
Recommended
Setting
Rack
Position
Oven
Temp (°F)
Time
(Min/Lb.)
BEEF
Rib Eye Roast 4 Convection Bake 1 325° 18
Meat Loaf - Med. 1½ Convection Bake 1 350° 60+
LAMB
Lamb Leg 3-5 Convection Bake 1 325° 15-18
Rack 1½ Convection Bake 2 375° 18
PORK
Pork Loin 3-5 Conv Bake or Rotisserie 2 375-400° 25-30
Ribs 3-8 Bake 1 350° 2 hours
Ham, fully cooked 5 Convection Bake 1 325° 18
POULTRY
Chicken, whole 3-4 Conv Bake, Roast or Rotisserie 1 375-400° 45-60
Turkey, stuffed 12-16 Bake 1 350° 22
Turkey, brined Convection Bake 1 350° 18-20
Boneless Stuffed
Turkey Breast
Convection Bake 1 325° 20
Cornish Hens 1-2 Convection Bake or Rotisserie 2 375° 18-20
Duck 5 Convection Bake 1 375˚ 75
VEAL
Rack 4 Convection Bake 1 375° 45
Roast 4 Convection Bake or Rotisserie 1 350° 1.5-2
SUGGESTED ROTISSERIE TIMES
Food Weight (lbs.) Oven Temp (°F)
Rotisserie Time (Min.)
Beef, Boneless Eye Round 4 400° 45-60
Chicken 3-4 375-400° 45-55
Cornish Hens 1-2 375-400° 35-45
Lamb, Boneless 5 400° 40-50
Pork, Roast 3-4 400° 50-60