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English 21
COOKING CHART - MEATS
Some models only
Food
Recommended
Cooking Mode
Oven
Temperature
Rack
Position
Internal
Temperature
Doneness
Cooking Time Food Covered Stand Time
Beef
Chuck Roast, 2-3 lbs Roast 350 °F 2 Well, 170 °F 1 1/2-2 hours Yes none
Rib Eye, Boneless, 3-3.5 lbs. Convection Roast 325 °F 2 Medium-rare,
145 °F
27-31 min./lb. No 10-15 min.
Rib Eye, Boneless, 3-3.5 lbs. Convection Roast 325 °F 2 Medium, 160 °F 30-38 min./lb. No 10-15 min.
Rump, Eye, Sirloin, Boneless,
3-5.5 lbs.
Convection Roast 325 °F 2 Medium-rare,
145 °F
18-33 min./lb. No 10-15 min.
Rump, Eye, Sirloin, Boneless,
3-5.5 lbs.
Convection Roast 325 °F 2 Medium, 160 °F 30-35 min./lb. No 10-15 min.
Steaks, 1 1/2“ thick Convection Broil 550 °F 3 Medium-rare,
145 °F
Side 1: 11-13 min.
Side 2: 9-11 min.
No none
Steaks, 1 1/2“ thick Convection Broil 550 °F 3 Medium, 160 °F Side 1: 13-15 min.
Side 2: 11-13 min.
No none
Tenderloin, 2-3 lbs. Convection Roast 425 °F 2 Medium-rare,
145 °F
15-24 min./lb. No 5 min.
Lamb
Leg, Boneless, 4-6 lbs. Convection Roast 325 °F 2 Medium, 160 °F 30-35 min./lb. No 10-15 min.
Cut here
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