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Food
Recommended Oven Rack Internal Cooking Time Food Stand Time
Cooking Mode Temperature Position Temperature (minutes unless Covered
specified)
Chuck Roast, Roast 350°F 2 Well, 170°F 1 1/2-2 hours Yes none
2-3 Ibs
Hamburgers, Broil High 6 Medium, Side 1:5-8 No none
3/4-1inch thick 160°F Side 2:4-6
Rib Eye, Boneless, Convection Roast 325°F 2 Medium-rare 27-31 min./Ib. No 10-15 min.
3-3.5 Ibs. 145°F
Rib Eye, Boneless, Convection Roast 325°F 2 Medium, 30-38 min./Ib. No 10-15 min.
3-3.5 Ibs. 160°F
Rump, Eye, Sirloin, Convection Roast 325°F 2 Medium-rare 18-33 min./Ib. No 10-15 min.
Boneless, 145 ° F
3-5.5 Ibs.
Rump, Eye, Sirloin, Convection Roast 325°F 2 Medium, 30-35 min/Ib. No 10-15 min.
Boneless, 160 ° F
3-5.5 Ibs.
Steaks, Broil High 6 Medium-rare Side 1:5-8 No none
1-inch thick 145°F Side 2:4-6
Steaks, Broil High 6 Medium, Side 1:8-9 No none
1-inch thick 160°F Side 2:5-7
Steaks Convection Broil High 4 Medium-rare, Side 1:11-14 No none
1 1/2-inch thick 145°F Side 2:9-13
Steaks Convection Broil High 4 Medium, Side 1: 13-18 No none
1 1/2-inch thick 160°F Side 2:11-14
Tenderloin, Convection Roast 425°F 2 Medium-rare, 15-24 min./Ib. No 5 min.
2-3 Ibs. 145°F
Leg, Boneless, 2-3 Convection Roast 325°F 2 Medium, 25-30 min./Ib. No 10-15 min.
Ibs. 145°F
Leg, Boneless, 4-6 Convection Roast 325°F 2 Medium, 30-35 min./Ib. No 10-15 min.
Ibs. 160°F
Chops, Broil 3 - High 4 Medium-rare, Side 1:4-6 Side No none
1-inch thick 145°F 2:4-5
Chops, Broil 3- High 4 Medium, Side 1:5-7 Side No none
1-inch thick 160°F 2:5-6
Ham Slice Broil 3 - High 5 160°F Side 1: 4-5 No none
1/2-inch thick Side 2:3-4
Loin Roast, Convection Roast 350°F 2 145°F 16-30 min./Ib. No 30 min.
1/2 - 3 Ibs. 160°F 19-36 min./Ib. 10-15 min.
Loin Roast, Convection Roast 350°F 2 145°F160°F 16-30 min./Ib. No 30 min.
3 - 6 Ibs. 14-23 min./Ib. 10-15 min.
The charts can be used as a guide. Follow package or recipe directions.
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165 ° F.
NOTE: Internal food temperatures are USDA recommended temperatures as measured by a digital cooking
thermometer.
English 28
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