Chart time is based on thawed meats only. For Conventional Roasting use the Bake Pad.
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cutofM_l " |
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BEEF |
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RibRoast |
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| 4 to8 | : | 325° | 145_(rare) | ||||||||
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Rib EyeRoast |
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| 4 | to6 |
| 325 | 1450(rare) |
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| I | _ | / | 160oimedium)l |
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TendedoinRoast |
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| 2 | to3 | _ | 4000 | _ | 145o(rare) I |
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Eyeof RoundRoast |
| .4 to5 | I | 325 | I | 145_(rare) |
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TopLoinRoast |
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| 3 | to6 | { | 325 | / | 145[(rare) |
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| I | o | I | 160o(medium) |
| 13540 | |||
FloundTipRoast |
| I | 4 | to6 | 1 | 325 | I 145 | (rare) |
| 30.35 ; | ||||
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':PORK |
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ShoulderBladeRoast |
| 4 | to6 |
| 325° |
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| 170° | 3040 | i |
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Boneless |
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| _ to6 | I | o |
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| 170° |
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St_ould_BladeRoastr |
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| 325 |
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TopLoin,bOneless |
| 3 | to4 |
| 325° |
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| 170° | =..3_.. |
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Ham, Haft(Fullycooked) | 5to7 |
| 325° |
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| 140° | NA | • |
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Ham,Half(Cook |
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| 5 | to7 | : | 275° | . |
| 160° | 8040 |
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| 5 | to 8 | I | 325° | l |
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Amlpicrdc_oulder |
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| 140 |
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TU_ey, Unstuffed |
| "_2t016 |
| _ | t; 1E_°_'_85° | :;1_3_15:' |
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Tgd_ey,u_ed |
| "16t020 |
| 32_ | t43: |
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; _:_ | Hen | : t :i_ | ; | ;3:'Z5]:: 180°;1o85° | =',_';:::! ": |
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*WhenusingtheConvectRoasfmode, thereisnoneedtopreheattheovenortolowerthe temperaturefrom conventionalroasttemperatures.
**Not recommendedfor convectioncooking. Mostprecookedhamshave to be coveredwhile roasting,thustherewould be no timesavingsfrom usingtheconvect mode.
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