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English 45
MEATS
Food Recommended
Cooking Mode
Oven
Temperature
Rack
Position
Internal
Temperature
Cooking Time
min. unless otherwise
specified
Food
Covered
Stand Time
Beef
Chuck Roast,
2-3 lbs
Roast 350°F 2 Well, 170°F
1
1/2-2 hours
Yes none
Hamburgers,
3/4-1inch thick
Broil High 5 Medium,
160°F
Side 1: 5-8
Side 2: 4-6
No none
Rib Eye, Boneless,
3-5 lbs.
Convection Roast 325°F 2 Medium-rare,
145°F
25-32 min./lb. No 10-15 min.
Rib Eye, Boneless,
3-5 lbs.
Convection Roast 325°F 2 Medium,
160°F
30-38 min./lb. No 10-15 min.
Rump, Eye, Sirloin,
Boneless,
3-5.5 lbs.
Convection Roast 325°F 2 Medium-rare,
145°F
32-33 min./lb. No 10-15 min.
Rump, Eye, Sirloin,
Boneless,
3-5.5 lbs.
Convection Roast 325°F 2 Medium,
160°F
25-35 min/lb. No 10-15 min.
Steaks,
1-inch thick
Broil High 5 Medium-rare,
145°F
Side 1: 5-8
Side 2: 4-6
No none
Steaks,
1-inch thick
Broil High 5 Medium,
160°F
Side 1: 8-9
Side 2: 5-7
No none
Tenderloin,
2-3 lbs.
Convection Roast 425°F 2 Medium-rare,
145°F
15-24 min./lb. No 5 min.
Lamb
Leg, Boneless, 2-3
lbs.
Convection Roast 325°F 2 Medium,
145°F
25-30 min./lb. No 10-15 min.
Leg, Boneless, 4-6
lbs.
Convection Roast 325°F 2 Medium,
160°F
30-35 min./lb. No 10-15 min.
Chops,
1-inch thick
Broil High 4 Medium-rare,
145°F
Side 1: 4-6
Side 2: 4-5
No none
Chops,
1-inch thick
Broil High 4 Medium,
160°F
Side 1: 6-8
Side 2: 5-7
No none
Pork
Ham Slice
1/2-inch thick
Broil High 5 160°F Side 1: 4-5
Side 2: 3-4
No none
Loin Roast,
1/2 - 3 lbs.
Convection Roast 350°F 2 145°F
160°F
16-34 min./lb.
19-36 min./lb.
No 30 min.
10-15 min.
Loin Roast,
3 - 6 lbs.
Convection Roast 350°F 2 145°F160°F 16-30 min./lb.
14-23 min./lb.
No 30 min.
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.
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