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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.
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| Oven | Oven | Probe | Probe | per lb/ |
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| Shelf | Temp °F | Temp °C | Temp °F | Temp °C | 450 g) | Best Mode |
Beef |
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Boneless roast - rare | 3 | 325 | 160 | ROAST | |||
Boneless roast - medium | 3 | 325 | 160 | ROAST | |||
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Boneless roast - well done | 3 | 325 | 160 | ROAST | |||
Prime or standing rib roast - rare | 3 | 325 | 160 | ROAST | |||
Prime or standing rib roast - medium | 3 | 325 | 160 | ROAST | |||
Prime or standing rib roast - well done | 3 | 325 | 160 | ROAST | |||
Leg of lamb |
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With bone - medium | 3 | 325 | 160 | ROAST | |||
With bone - well done | 3 | 325 | 160 | ROAST | |||
Boneless - medium | 3 | 325 | 160 | ROAST | |||
Boneless - well done | 3 | 325 | 160 | ROAST | |||
Veal |
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Medium | 3 | 325 | 160 | ROAST | |||
Well done | 3 | 325 | 160 | ROAST | |||
Chicken |
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Whole | 3 | 170 | 75 | TRUE CONV |