Roast & Cooking probe
We recommend you use the Cooking Probe to accurately judge when meat is cooked to your preference. ‘Time per pound (450g)’ is a rough guide and should only be used to estimate when the meat will be ready. Cooking with Roast, TrueAero, AeroBake, and AeroBroil will take less time than with Bake.
| Time (min per lb/450g) | Oven Temp °F | Oven Temp °C | Probe Temp °F | Probe Temp °C | Shelf | Best Mode |
Beef |
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Boneless roast - Rare | 10 | Roast | |||||
Boneless roast - Medium | 10 | Roast | |||||
Boneless roast - Well done | 10 | Roast | |||||
Prime or Standing Rib roast - Rare | 10 | Roast | |||||
Prime or Standing Rib roast - Medium | 10 | Roast | |||||
Prime or Standing Rib roast - Well done | 10 | Roast | |||||
Leg of Lamb |
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With bone - Medium | 10 | Roast | |||||
With bone - Well done | 10 | Roast | |||||
Boneless - Medium | 10 | Roast | |||||
Boneless - Well done | 10 | Roast | |||||
Veal |
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Medium | 10 | Roast | |||||
Well done | 10 | Roast | |||||
Chicken |
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Whole | 82 | 11 | TrueAero | ||||
Turkey |
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With stuffing - Well done | 82 | 13 | TrueAero | ||||
Well done | 82 | 13 | TrueAero | ||||
Pork |
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Boneless roast - Medium | 10 | AeroBake | |||||
Boneless roast - Well done | 10 | AeroBake | |||||
Venison* |
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| 7½ per |
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Rare | inch of | 440 | 225 | 8 | AeroBake | ||
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Medium rare | 9 per inch | 440 | 225 | 8 | AeroBake | ||
of thickness |
*Brown prior to roasting on an oiled skillet or frying pan on high heat. The internal temperature of venison |
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rises more on standing due to the high cooking temperature, therefore the suggested probe settings are |
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lower than other rare or medium rare meats. | 33 |