S Oven Care and Use Manual Oven Operation
Techniques
• Roast meats on rack position 2 (larger cuts) or rack 3
(smaller cuts).
• Use the 2-piece broil pan that comes with the oven.
Place roast directly on top of grill for better browning.
• If using a meat thermometer to cook meat to a desired
temperature, food is done approximately 5°F (3ºC)
less than the desired carving temperature. Insert the
thermometer into the center of the thickest part of the
roast not touching fat or bone. Meats with bone cook
somewhat faster per pound than boneless.
• After roasting, allow meat to stand loosely covered
with foil for 10 to 15 minutes before carving.
• Some cuts of meat need long slow cooking and are best
done covered using the Bake mode.
** Ham prepared with Convection Roast may be cov-
ered for juicier results or prepared in the Bake mode.
Meat Roasting Chart
Page 18
Beef
Standing Rib 23 to 28 min. at 300°F (149ºC) Med. Rare – 145°F (63ºC)
4 to 6 pounds 28 to 32 min. at 300°F (149ºC) Med. – 160°F (71ºC)
32 to 37 min. at 300°F (149ºC) Well – 170°F (77ºC)
Standing Rib 20 to 24 min. at 300°F (149ºC) Med. Rare - 145°F (63ºC)
6 to 8 pounds 25 to 29 min. at 300°F (149ºC) Med. – 160°F (71ºC)
29 to 33 min. at 300°F (149ºC) Well – 170°F (77ºC)
Rolled Rib 28 to 31 min. at 325°F (163ºC) Med Rare – 145°F (63ºC)
to 4 pounds 32 to 35 min. at 325°F (163ºC) Med – 160°F (71ºC)
36 to 38 min. at 325°F (163ºC) Well – 170°F (77ºC)
5 to 7 pounds 24 to 28 min at 325°F (163ºC) Med Rare – 145°F (63ºC)
29 to 31 min at 325°F (163ºC) Med. – 160°F (71ºC)
34 to 36 min. at 325°F (163ºC) Well – 170°F (77ºC)
Boneless Sirloin, Rump, 25 to 35 min. at 300°F (149ºC) 145° to 170°F (63º to 77ºC
Tri-tip 3 to 6 pounds
Meatloaf I to 2 bs.
40 to 50 min. total time at 325°F (163ºC)
160°F (71ºC)
Lamb
Leg 4 to 8 pounds 24 to 30 min at 325°F (163º) 145ºF (63ºC)
Pork
Loin 1 to 2 Ibs. 37 to 43 min. at 325°F (163º) 160°F (71ºC)
3 to 5 pounds 33 to 37 min. at 325°F (163º)
Boneless, 30 to 37 min. at 325°F (163º) 160ºF (71ºC)
Picnic Shoulder
3 to 5 pounds
**Ham Half (Fully cooked) 15 to 19 min @ 325°F (163º) 140ºF (60ºC)
5 to 7 pounds Follow directions on can
**Canned 3 to 5 pounds 130ºF (54ºC)
Veal
Loin roast (bone in) 35 to 40 min. at 325°F (163º) 160ºF (71ºC)
2 to 4 pounds
FOOD ITEM CONVECTION ROAST CARVING
(Weight Range) Minutes per lb. / Temperature* TEMPERATURE
*Oven Temperatures have been reduced by 25º.
