27
Meats
The charts can be used as a guide. Follow package or recipe directions.
Biscuits
Bake
350°F
Yes
Single
2
19
cookie sheet
Bake + fan
350°F
Yes
Multiple
2
+ 4
21
cookie sheet
Loaf
Bake
375°F
Yes
Single
2
or 3
50-60
8" x 4" loaf pan
Muffins
Bake + fan
400°F
Yes
Single
2
or 3
18-30
12-cup muffin pan
Bake + fan
400°F
Yes
Multiple
2
+ 4
20-35
12-cup muffin pan
Yeast Breads
Dinner Rolls
Bake + fan
350°F
Yes
Single
2
or 3
15-30
cookie sheet
Bake + fan
350°F
Yes
Multiple
2
+ 4
20-35
cookie sheet
Loaf
Bake + fan
400°F
Yes
Single
2
or 3
25-40
9" x 5" loaf pan
Sweet Rolls
Bake + fan
350°F
Yes
Single
2
or 3
20-30
cookie sheet
Focaccia Bread
Bake + fan
400°F
Yes
Single
2
23-27
cookie sheet
Frozen Food
Lasagne
Bake + fan
400°F
Yes
Single
2
package
time
package directions
Food
Recom-
mended Cook-
ing Mode
Oven Tem-
perature
Pre-
heat
Oven
Number
of Racks
Rack
Position
Time (min.) Pan Size & Type
Food
Recommended
Cooking Mode
Oven Tem-
perature
Rack
Position
Internal
Tempera-
ture Done-
ness
Cooking Time Food
Covered
Stand Time
Beef
Hamburgers,
1.8 lbs
Broil
High
5
Medium,
160°F
Side 1: 8
Side 2: 7
No
none
Rib Eye, Boneless,
3-3.5 lbs.
Bake + fan
325°F*
2
or 3
Medium-rare,
145°F
27-31
min./lb.
No
10-15
min.
Rib Eye, Boneless,
3-3.5 lbs.
Bake + fan
325°F*
2
or 3
Medium,
160°F
30-38
min./lb.
No
10-15
min.
Rump, Eye, Sirloin,
Boneless, 3-4 lbs.
Bake + fan
325°F
2
or 3
Medium-rare,
145°F
18-33
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
Tenderloin, 3-
4 lbs.
Bake + fan
425°F
2
or 3
Medium-rare,
145°F
15-24
min./lb.
No
10-15 min.
Lamb
Leg, Boneless, 2-
4.5 lbs.
Bake + fan
325°F*
2
or 3
Medium-rare,
145°F
25-30
min./lb.
No
10-15
min.
Leg, Boneless, 2-
4.5 lbs.
Bake + fan
325°F*
2
or 3
Medium,
160°F
30-35
min./lb.
No
10-15
min.
Chops, 1-inch
thick
Broil
High*
5
Medium-rare,
145°F
Side 1: 4-6
Side 2: 4-5
No
10-15
min.
Chops, 1-inch
thick
Broil
High*
5
Medium,
160°F
Side 1: 5-7
Side 2: 5-6
No
none
* Preheat oven
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 thermom-
eter.