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Chart time is based on thawed meats only. For Conventional Roasting use the Bake Pad.
BEEF _ j o '
Rib Roast 4 tO8 325 t45o (rare) 25-30 30-35
•' 160 (medium) 30-35 3540
Rib Eye Roast 4 to6 325° ; 145°(rare) 25-30 30-35 _
l ' t " , 160° (medium) _-35 35-40
Tenderloin Roast 2 to 3' "
Eye of Round Roast 4 to 5 325
I
TopLoinRoast a to6 - _s ° "
R°undTipR°ast I°'°°' "
325o
:PonK " "
Shoulder Blade Roast '
Boneless
_l_der Blade Roast
Top Loin,boneless
Ham, Half (Fulty cooked)
Ham,Ha_Cook
I before eating)
; _ _icrd¢Shoulder :
; :T_ey, ut_tu_ i t2 tOi6 i
Turkey, u_ed : _6 to20
I45_(rare): _ 1:8-23
!4s_(mre) 2S-_
!"60_(medium)
!60_ (medium),
i45 (rare) i
_60_(medium)
23-28
_.35
3035 '
] : i
i
* When using the Convect Roest mode, there is no need to preheat the oven or to lower the
temperature from conventional roast temperatures.
** Not recommended for convection cooking. Most precooked hams have to be covered while
roasting, thus there would be no time savings from using the eonvect mode.
19
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