DiRECTiONS FOR COMBiNATiON COOKING
TEMPERATURE PROBE COMBINATION COOKING CHART
FOOD | OVEN | FIRST STAGE | SECOND STAGE | |||
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TEMP |
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| TIME | TIME OR | PROBE TEMP | ||
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Lamb |
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Lamb | Leg or | 350°F | 4 Tin per Ib | Rare:145°F | ||
Shoulder |
| down | per Ib | Med:155°F | ||
Roast, | with |
| Turn over |
| WelI:165°F | |
bone |
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(61/2tbs) |
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Lamb |
| 350°F | 5 Tin per Ib | 150°F | ||
Roast, |
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| down | per Ib |
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boneless |
| Turn | over |
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Veal
SPECIAL NOTES
Cook in microwaveproof and heatproof dish with Metal Rack.
Let stand 10 Tin after cooking (covered).
Cook in microwaveproof and heatproof dish with Metal Rack.
Let stand 10 Tin after cooking (covered).
Shoulder or | 325°F | Tin | 155°F | |||
Rump |
| Turn | over | per Ib |
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Roast, |
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boneless |
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Pork |
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Port Loin | 350°F | per Ib | Tin | 165°F | ||
Roast, |
| Turn | over | per | Ib |
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boneless |
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Pork Loin, | 350°F | Tin | 165°F | |||
center cut |
| Turn | over | per | Ib |
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Cook in microwaveproof and heatproof dish with Metal Rack.
Let stand 10 Tin after cooking (covered).
Cook in microwaveproof and heatproof baking dish. Let stand 10 Tin after cooking (covered).
Cook in microwaveproof and heatproof baking dish. Let stand 10 Tin after cooking (covered).
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