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en-us Cooking charts
40
Food Recommended
heating mode
Oven
tempera-
ture in °F
(°C)
Rack po-
sition
Internal
tempera-
ture in °F
(°C)
Time in
min.
Food cov-
ered
Stand time in
min
Rump, eye, sirloin,
boneless, 3-5.5lbs
Conv Roast 325 (160) 2 Medium-
rare, 145
(63)
18-33 min/
lb
No 10-15
Rump, eye, sirloin,
boneless, 3-5.5lbs
Conv Roast 325 (160) 2 Medium,
160 (71)
0-35 min/
lb
No 10-15
Steak, 1" thick Broil (high/low) High 6 Medium-
rare, 145
(63)
Side 1:
5-8;
Side2:
4-6
No none
Steak, 1" thick Broil (high/low) High 5 Medium,
160 (71)
Side 1:
8-9;
Side2:
5-7
No none
Steak, 1½" thick Conv Broil High 3 Medium-
rare, 145
(63)
Side 1:
11-13;
Side2:
9-11
No none
Steak, 1½" thick Conv Broil High 3 Medium,
160 (71)
Side 1:
13-15;
Side2:
11-13
No none
Tenderloin, 2-3lbs Conv Roast 425 (220) 2 Medium-
rare, 145
(63)
15-24 min/
lb
No 5
Lamb
Food Recommended
heating mode
Oven
tempera-
ture in
°F(°C)
Rack po-
sition
Internal
tempera-
ture in
°F(°C)
Time in
min.
Food cov-
ered
Stand time in
min
Leg, boneless, 2-3lbs Conv Roast 325 (160) 2 Medium,
160 (71)
25-30 min/
lb
No 10-15
Leg, boneless, 4-6lbs Conv Roast 325 (160) 2 Medium,
160 (71)
30-35 min/
lb
No 10-15
Chops, 1" thick Broil (high/low) High 4 Medium-
rare, 145
(63)
Side 1:
4-6;
Side2:
4-5
No none
Chops, 1" thick Broil (high/low) High 4 Medium,
160 (71)
Side 1:
5-7;
Side2:
5-6
No none
Pork
Food Recommended
heating mode
Oven
tempera-
ture in
°F(°C)
Rack po-
sition
Internal
tempera-
ture in
°F(°C)
Time in
min.
Food cov-
ered
Stand time in
min
Ham slice ½" thick Broil (high/low) High 5 160 (71) Side 1:
4-5;
Side2:
3-4
No none
Loin roast 1½"-3lbs Conv Roast 350 (175) 2 Medium,
160 (71)
19-36 min/
lb
No 10-15
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