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20
MEATS
WEIGHT
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per
lb)
INTERNAL
TEMP. °F (°C)
Pork
Loin Roast
(boneless or bone-
in)
5-8 350 (175) 2 16-20 160 (71)
medium
Shoulder 3-6 350 (175) 2 20-25 160 (71)
medium
Poultry
Chicken whole 3-4 400 (205) 2 18-21 180 (82)
12-15 350 (175) 1 10-14 180 (82)
16-20 350 (175) 1 9-11 180 (82)
21-25 350 (175) 1 6-10 180 (82)
Turkey Breast 3-8 350 (175) 1 15-20 170 (77)
Cornish Hen 1-1 ½ 350 (175) 2 45-75
total
180 (82)
Lamb
Half Leg 3-4 350 (175) 2 22-27
28-33
160 (71)
medium
170 (77) well
Whole Leg 6-8 350 (175) 1 22-27
28-33
160 (71)
medium
170 (77) well
WARNING
NEVER cover any slots, holes or passages in the oven
bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks airflow through the oven
and may cause carbon monoxide poisoning. Aluminum
foil linings may also trap heat, causing a fire hazard.
Reset all controls to the OFF position after using a
programmable timing operation.
No attempt should be made to operate the appliance
during power failure.
An air curtain or other overhead range hood, which
operates by blowing a downward airflow onto a range
shall not be used in conjunction with a gas range.
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