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Temperature chart
FOOD | OVEN | ||
TEMP | |||
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Beef |
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Meat | Loaf | 350” | |
(l%lV4 | Ibs) |
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Beef Rib | 350” | ||
Roast, |
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boneless |
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Beef Rib | 350” | |
Roast, | with |
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bone | (5 Ibs) |
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Beef Pot | 350” |
Roast, |
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boneless |
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(3 Ibs) |
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Lamb 350”
Lamb Leg or Shoulder Roast, with bone
(6’12 Ibs)
Lamb Roast, 350” boneless
probe convection cooking
SPECIAL NOTES
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| 35 min | 160°F | Preheat. | Let stand | ||||
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5 min per | lb | 6 min | Rare: 120°F | Cook | in microwave- | ||||||
Turn | over |
| per lb | Med: 130°F | proof | and | heatproof | ||||
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| dish with | ||||
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| Cooking | Rack. Let | |||
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| stand | 10 min after | |||
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| cooking | (covered). | |||
7 min per | lb | min | Rare: 120°F | Cook | in microwave- | ||||||
down | per | lb | Med: 130°F | proof | and | heatproof | |||||
Turn | over |
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| Well: 140°F | dish. | Let stand | 10 | |||
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| min after |
| cooking | ||
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| (covered). |
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7 min per | lb | min | Med: 130°F | Cook | in covered |
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Turn | over |
| per | lb | Well: 140°F | microwaveproof | and | ||||
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| heatproof |
| casserole | ||
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| or cooking | bag. |
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4 min | per lb | min | Rare: 145°F | Cook | in microwave- | ||||||
down | per | lb | Med: 155°F | proof | and | heatproof | |||||
Turn | over |
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| Well: 165°F | dish | with |
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| Cooking | Rack. Let | |||
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| stand | 10 min after | |||
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| ,cooking | (covered). | |||
5 min per | lb | min | 150°F | Cook | in microwave- | ||||||
down | per | lb |
| proof | and | heatproof | |||||
Turn | over |
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| dish with | |||||
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| Cooking | Rack. Let | |||
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| stand | 10 min after | |||
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| cooking | (covered). |
50