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Temperature probe convection cooking
chart
FOOD
Beef
Meat Loaf
(1 %-I% Ibs)
Beef Rib
Roast,
boneless
Beef Rib
Roast, with
bone (5 Ibs)
Beef Pot
Roast,
boneless
(3 Ibs)
Lamb
Lamb Leg or
Shoulder
Roast, with
bone
(6% Ibs)
Lamb Roast,
boneless
(3-4 Ibs)
OVEN
TEMP
350°F
350°F
350°F
350°F
350°F
350°F
WST STAGE
TIME
5 min per lb
Turn over
7 min per lb
Fat-side down
Turn over
7 min per lb
Turn over
4 min per lb
Fat-side down
Turn over
5 min per lb
Fat-side down
Turn over
SECOND STAGE
TIME or
PROBE
TEMP
35 min
6 min
per lb
8-l 0 min
per lb
8-10 min
per lb
5-7 min
per lb
4-6 min
per lb
160°F
Rare: 120°F
Med: 130°F
Rare: 120°F
Med: 130°F
Well: 140°F
Med: 130°F
Well: 140°F
Rare: 145°F
Med: 155°F
Well: 165°F
150°F
-
SPECIAL NOTES
-
Preheat. Let stand
5-l 0 min.
Cook in microwave-
proof and heatproof
dish with Bi-Level
Metal Rack. Let
stand 10 min after
cooking (covered).
Cook in microwave-
proof and heatproof
dish. Let stand 10
min after cooking
(covered).
Cook in covered
microwaveproof and
heatproof casserole
or cooking bag.
-
Cook in microwave-
proof and heatproof
dish with Bi-Level
Metal Rack. Let
stand 10 min after
cooking (covered).
Cook in microwave-
proof and heatproof
dish with Bi-Level
Metal Rack. Let
stand 10 min after
cooking (covered).
-
NOTE: Use the bottom position when cooking with the Bi-Level Metal Rack. (See the “Using
the bi-level metal rack’ section.)
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