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68
Rump, Eye, Sirloin,
Boneless,
3-5.5 lbs.
Convection
Roast
325° F 2 Medium-rare,
145° F
18-33 min./lb. No 10-15 min.
Rump, Eye, Sirloin,
Boneless,
3-5.5 lbs.
Convection
Roast
325° F 2 Medium,
160° F
30-35 min/lb. No 10-15 min.
Steaks,
1-inch thick
Broil High 6 Medium-rare,
145° F
Side 1: 5-8
Side 2: 4-6
No none
Steaks,
1-inch thick
Broil High 6 Medium,
160° F
Side 1: 8-9
Side 2: 5-7
No none
Steaks
1 1/2-inch thick
Convection
Broil
High 3 Medium-rare,
145° F
Side 1: 11-13
Side 2: 9-11
No none
Steaks
1 1/2-inch thick
Convection
Broil
High 3 Medium,
160° F
Side 1: 13-15
Side 2: 11-13
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,
160° 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: 5-7
Side 2: 5-6
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 1/2-3 lbs.
Convection
Roast
350° F 2 Medium,
160° F
19-36 min./lb. No 10-15 min.
Loin Roast,
3-6 lbs.
Convection
Roast
350° F 2 Medium,
160° F
14-23 min./lb. No 10-15 min.
Chops,
1-inch thick
Broil Medium 4 Medium,
160° F
Side 1: 8-10
Side 2: 8-9
No none
Chops,
1 1/2-inch thick
Convection
Broil
High 4 Medium,
160° F
Side 1: 9-11
Side 2: 8-10
No none
Sausage, Fresh Broil High 4 170° F Side 1: 3-5
Side 2: 2-4
No none
Tenderloin,
2-3 lbs.
Convection
Roast
425° F 3 Medium,
160° F
18-28 min./lb. No 5-10 min.
Poultry
Chicken
Bone-in Breasts Convection
Broil
450°F 3 170°F Side 1: 18-22
Side 2: 17-20
No none
Bone-in Thighs Broil Low 3 180°F in
thigh
Side 1: 14-15
Side 2: 12-13
No none
Food Recommended
Cooking Mode
Oven Tem-
perature
Rack
Position
Internal
Tempera-
ture Done-
ness
Cooking Time Food
Covered
Stand Time
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 as measured by a digital cooking thermometer.
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