DiRECTiONS FOR CONVECTION
TEMPERATURE PROBE CONVECTION COOKING CHART
COOKING
FOOD
Beef
Meat Loaf
Beef Rib Roast, boneless
Beef Rib Roast, with bone (5 Ibs)
Beef Pot Roast, boneless (3 Ibs)
Lamb
Lamb Leg or Shoulder
Roast, with bone (6112Ibs)
Lamb Roast, boneless
OVEN
TEMP
350°F
350°F
350°F
350°F
350°F
• 350OF
FIRST STAGE
TIME
5 min per Ib Turn over
7 min per Ib
Turn over
7 min per Ib Turn over
4 min per Ib
Turn over
5 min per Ib
Turn over
SECOND STAGE
TIME OR PROBE TEMP
35 rain | 160°F |
6 min | Rare:120°F |
per Ib | Med:130°F |
per Ib Med:130°F Well:140°F
Med:130°F | |
per Ib | WelI:140°F |
per Ib Med:155°F Well:165°F
150°F | |
per lb |
|
SPECIAL NOTES
Preheat.
Let stand
Cook in microwaveproof and heatproof dish with Metal Rack.
Let stand 10 min after
cooking (covered.).
Cook in microwaveproof and heatproof dish.
Let stand 10 min after -
cooking (covered).
Cook in covered
microwaveproof and heatproof casserole or cooking bag.
Cook in microwaveproof
and heatproof dish with Metal Rack.
Let stand 10 rain after
cooking (covered).
Cook in microwaveproof
and heatproof dish with Metal Rack.
Let stand 10 min after
cooking (covered).
NOTE: Use the normal position when cooking with the Metal Rack.
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