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