OVEN USE
OVEN USE
20
MEATS
WEIGHT
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per
lb)
INTERNAL
TEMP.
°F (°C)
Beef
Rib Roast
4-6
325 (160)
2
16-20
145 (63)
medium rare
18-22
160 (71)
medium
Rib Eye Roast,
4-6
325 (160)
2
16-20
145 (63)
(boneless)
medium rare
18-22
160 (71)
medium
Rump, Eye, Tip,
3-6
325 (160)
2
16-20
145 (63)
Sirloin (boneless)
medium rare
18-22
160 (71)
medium
Tenderloin Roast
2-3
400 (205)
2
15-20
145 (63)
medium rare
Pork
Loin Roast
5-8
350 (175)
2
16-20
160 (71)
(boneless or bone-in)
medium
Shoulder
3-6
350 (175)
2
20-25
160 (71)
medium
Poultry
Chicken whole
3-4
375 (190)
2
18-21
180 (82)
Turkey, not stuffed
12-15
325 (160)
1
10-14
180 (82)
Turkey, not stuffed
16-20
325 (160)
1
9-11
180 (82)
Turkey, not stuffed
21-25
325 (160)
1
6-10
180 (82)
1
Turkey Breast
3-8
325 (160)
15-20
170 (77)
total
Comish Hen
1-1
1
/
2
350 (175)
2
45-75
180 (82)
Lamb
Half Leg
3-4
325 (160)
2
22-27
160 (71)
medium
28-33
170 (77) well
Whole Leg
6-8
325 (160)
1
22-27
160 (71)
medium
28-33
170 (77) well
CONVECTION BROIL TIPS AND
TECHNIQUES
ϯ
Place rack in the required position needed before
turning on the oven.
ϯ
Use Convection Broil mode with the oven door closed.
ϯ
Do not preheat oven.
ϯ
Use the 2-piece broil pan.
ϯ
Turn meats once halfway through the cooking time
(see convection broil chart).
Thicker cuts and unevenly shaped pieces
VMTLH[эZO
and poultry may cook better at lower broiling
temperatures.
ϯ
Summary of Contents for GL1FR24ASSARN
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