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 28 Cooking guidelines

CA

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DCS WOSU30, WOUD230, WOU130, WODU30 manual Roasting meat

WODU30, WOSU30, WOU130, WOUD230 specifications

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