DCS WOUD-230 US CA 28 Cooking guidelines, Roasting meat, Time mins, Oven, Probe, per lb, Shelf

Roasting meat

We recommend you use the meat probe to accurately judge when meat is cooked to your preference. ’Time per lb/450g’ is a rough guide and should only be used to estimate when the meat will be ready. Cooking with ROAST, TRUE CONV, CONV BAKE, and CONV BROIL will take less time than with BAKE.

						Time (mins
		Oven	Oven	Probe	Probe	per lb/
	Shelf	Temp °F	Temp °C	Temp °F	Temp °C	450 g)	Best Mode
Beef
Boneless roast - rare	3	325	160	130-140	54-60	18-32	ROAST
Boneless roast - medium	3	325	160	150-160	65-70	25-40	ROAST
Boneless roast - well done	3	325	160	165-175	74-79	30-55	ROAST
Prime or standing rib roast - rare	3	325	160	130-140	54-60	15-30	ROAST
Prime or standing rib roast - medium	3	325	160	150-160	65-70	20-35	ROAST
Prime or standing rib roast - well done	3	325	160	165-175	74-79	25-40	ROAST
Leg of lamb
With bone - medium	3	325	160	150-160	65-70	18-28	ROAST
With bone - well done	3	325	160	165-175	74-79	20-33	ROAST
Boneless - medium	3	325	160	150-160	65-70	20-35	ROAST
Boneless - well done	3	325	160	170-175	77-79	25-45	ROAST
Veal
Medium	3	325	160	150-160	65-70	20-43	ROAST
Well done	3	325	160	170-175	77-79	25-45	ROAST
Chicken
Whole	3	350-375	175-190	170	75	15-20	TRUE CONV

US CA 28 Cooking guidelines