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Temperature probe convection cooking
chart
FOOD
FIRST STAGE
SECOND STAGE
OVEN
TEMP
TIME TIME or FiiFE
SPECIAL NOTES
Beef
Meat Loaf
(1%1% Ibs)
350°F
35 min
160°F Preheat. Let stand
5-10 min.
Beef Rib
Roast,
boneless
350°F
5 min per lb
Turn over
6 min
per lb
Rare: 120°F Cook in microwave-
Med: 130°F
proof and heatproof
dish with Bi-Level
Cooking Rack. Let
stand 10 min after
cooking (covered).
Beef Rib
Roast, with
bone (5 Ibs)
350°F
7 min per lb
8-10 min Rare: 120°F Cook in microwave-
Fat-side down per lb
Med: 130°F
proof and heatproof
Turn over
Well: 140°F
dish. Let stand 10
min after cooking
(covered).
Beef Pot 350°F
7 min per lb
8-l 0 min
Med: 130°F
Cook in covered
Roast,
Turn over
per lb
Well: 140°F microwaveproof and
boneless
heatproof casserole
(3 Ibs)
or cooking bag.
Lamb
Lamb Leg or 350°F
4 min per lb
5-7 min
Rare: 145°F Cook in microwave-
Shoulder
Fat-side down per lb
Med: 155°F
proof and heatproof
Roast, with
Turn over
Well: 165°F
dish with Bi-Level
bone
Cooking Rack. Let
(6% Ibs)
stand 10 min after
cooking (covered).
Lamb Roast,
350°F
5 min per lb
4-6 min 150°F
Cook in microwave-
boneless
Fat-side down per lb
proof and heatproof
(3-4 Ibs)
Turn over
dish with Bi-Level
Cooking Rack. Let
stand 10 min after
cooking (covered).
NOTE: Use the first position when cooking with the Bi-Level Cooking Rack. (See page 17.)
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