31
30
Operation
Operation
Roasting
Convection Roasting Chart
Time
Internal
Food Weight
Temp
(min/lb)
Temp
BEEF
Rib roast
Rare
4 - 6 lbs
325˚F (162.8˚C)
25
140˚F (60.0˚C)
Medium
4 - 6 lbs
325˚F (162.8˚C)
24
155˚F (68.3˚C)
Well done
4 - 6 lbs
325˚F (162.8˚C)
30
170˚F (76.7˚C)
Rump roast
Medium
4 - 6 lbs
325˚F (162.8˚C)
20
155˚F (68.3˚C)
Well done
4 - 6 lbs
325˚F (162.8˚C)
24
170˚F (76.7˚C)
Tip roast
Medium
3 - 4 lbs
325˚F (162.8˚C)
30
155˚F (68.3˚C)
Well done
3 - 4 lbs
325˚F (162.8˚C)
35
170˚F (76.7˚C)
LAMB
Lamb leg
3 - 5 lbs
325˚F (162.8˚C)
30
180˚F (82.2˚C)
PORK
Pork loin
3 - 5 lbs
325˚F (162.8˚C)
30
180˚F (82.2˚C)
Pork chops
1 -1 1/4 lbs
325˚F (162.8˚C)
45 - 50
N/A
1
" thick
total time
Ham, fully
5 lbs
325˚F (162.8˚C)
15
130˚F (54.4˚C)
cooked
POULTRY
Chicken, whole
3-4 lbs
350˚F (176.7˚C)
25
180˚F (82.2˚C)
Turkey,
12 - 16 lbs
325˚F (162.8˚C)
11
180˚F (82.2˚C)
unstuffed
Turkey
20 - 24 lbs
325˚F (162.8˚C)
11
180˚F (82.2˚C)
Turkey, stuffed
12 - 16 lbs
325˚F (162.8˚C)
9 - 10
180˚F (82.2˚C)
Turkey, stuffed
20 - 24 lbs
325˚F (162.8˚C)
9 - 10
180˚ F (82.2˚C)
Turkey breast
4 - 6 lbs
325˚F (162.8˚C)
20
180˚F (82.2˚C)
Note:
The above information is given as a guide only.
Broiling
CONV BROIL*
(Convection Broil)
The top element operates at full
power. This function is exactly the
same as regular broiling with the
additional benefit of air circulation
by the motorized fan in the rear of
the oven. Smoke is reduced since
the airflow also reduces peak
temperatures on the food. Use
this setting for broiling thick cuts
of meats.
*Note:
This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
HI BROIL
Heat radiates from both broil
elements, located in the top of
the oven cavity, at full power. The
distance between the foods and
the broil elements determines
broiling speed. For fast broiling,
food may be as close as 2 inches
(5 cm) to the broil element. Fast
broiling is best for meats where
rare to medium doneness is
desired. Use this setting for broiling small and average cuts
of meat.
MED BROIL
Inner and outer broil elements
pulse on and off to produce less
heat for slow broiling. Allow about
4 inches (10 cm) between the top
surface of the food and the broil
element. Slow broiling is best for
chicken and ham in order to broil
food without over-browning it.
Use this setting for broiling small
and average cuts of meat.
convection broil
high broil
medium broil
