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HOW TO OPERATE
Suggested Cooking Times:
Cooking times may vary depending on
weight, thickness, cut or amount of fat.
Monitor cooking closely.
We
recommend using a meat thermometer to ensure proper doneness.
MEATS
TIME (minutes)
TEMPERATURE
Beef Rib Roast
20–30 per lb.
(medium)
400° F
Meat Loaf (2 lb.)
50–60
350° F
1
"
Beef Rib Eye or
Strip Steak
10–12 (medium)
400° F
Beef Flat-iron or Flank
Steak
8–12 (medium-rare)
375° F
Pork Loin Roast
25–29 per lb.
360° F
½
"
Pork Chops
10–16
460° F
Bacon (1 lb.)
12–16
350° F
Leg of Lamb
20–30 per lb.
(medium)
390° F
Lamb Chops
12–20
(medium)
400° F
Hamburgers
10–18
400° F
Hot Dogs (1½–2 oz.)
5–10
400° F
(continued on page 10)
POULTRY
TIME (minutes)
TEMPERATURE
Whole Chicken
(unstuffed)
21 per lb.
460° F
Chicken Breasts
20–31
460° F
Chicken Tenderloins
20
400° F
Whole Turkey
(unstuffed)
26–31 per lb.
460° F
Turkey Breast (3 lbs.)
45–60
460° F
Cornish Hen
26 per lb.
460° F