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40
* In Convection Roast it is recommended to use the meat probe to reach the desired cooking level. Oth-
erwise, refer to the Time/lb column.
** For lower meat weight it is suggested to decrease the Probe T° setting by 5°F. The cooking duration
will decrease accordingly.
Convection Roast function cooking table
Meat type Weight (lb) Oven T° Probe T° Time/lb (min/
lb)
Rack
position
Standing Rib Roast
(med-rare)
5 - 7 350°F - 175°C 145°F - 60°C 15 2
Standing Rib Roast
(well done)
5 - 7 350°F - 175°C 170°F - 75°C 24 2
Whole Ham, bone-
in
10 - 15 325°F - 160°C - 24 2
Whole Turkey 10 - 15 325°F - 160°C - 12 2
Whole Turkey 15 - 20 325°F - 160°C - 10 2
Whole Chicken 4 - 6 375°F - 190°C 180°F - 80°C 19 2
Pork Shoulder/Butt
Roast
10 - 15 325°F - 160°C 180°F - 80°C 25 2
Pork Loin 4 - 6 350°F - 175°C 165°F - 70°C 25 2
USING THE OVEN
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