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Temperature probe convection cooking
chart
FOOD
Beef
Meat Loaf
(1'/2-13/4Ibs)
Beef Rib
Roast,
boneless
Beef Rib
Roast, with
bone (5 Ibs)
Beef Pot
Roast,
boneless
(3 Ibs)
Lamb
Lamb Leg or
Shoulder
Roast, with
bone
(61/2Ibs)
Lamb Roast,
boneless
(3-4 Ibs)
OVEN
TEMP
350°F
350°F
350°F
350°F
350°F
350°F
FIRST STAGE
TIME
5 min per Ib
Turn over
7 rain per Ib
Fat-side down
Turn over
7 min perlb
Turn over
4 min per Ib
Fat-side down
Turn over
5 min perlb
Fat-side down
Turn over
SECOND STAGE
PROBE
TIME or TEMP
35 min 160°F
6 min Rare: 120°F
per Ib Med: 130°F
8-10 rain Rare: 120°F
per Ib Med: 130°F
Well: 140°F
8-10 min Med: 130°F
per Ib Well: 140°F
5-7 rain Rare: 145°F
per Ib Med: 155°F
Well: 165°F
4-6 min 150°F
per Ib
SPECIAL NOTES
Preheat. Let stand
5-10 min.
Cook in microwave-
)roof and heatproof
dish with Bi-Level
Metal Rack. Let
stand 10 min after
cooking (covered).
Cook in microwave-
3roof and heatproof
dish. Let stand 10
min after cooking
(covered).
Cook in covered
microwaveproof and
heatproof casserole
or cooking bag.
Cook in microwave-
proof and heatproof
dish with Bi-Level
Metal Rack. Let
stand 10 min after
cooking (covered).
Cook in microwave-
proof and heatproof
dish with Bi-Level
Metal Rack. Let
stand 10 min after
cooking (covered).
NOTE: Use the bottom position when cooking with the Bi-Level Metal Rack. (See the "Using
the bi-level metal rack" section.)
continued on next page
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