33
Rump, Eye, Sirloin,
Boneless, 3-5.5
lbs.
Convection
Roast
325° F 2 Medium-rare,
145° F
18-33 min./lb. No 10-15 min.
Rump, Eye, Sirloin,
Boneless, 3-5.5
lbs.
Convection
Roast
325° F 2 Medium,
160° F
30-35 min/lb. No 10-15 min.
Steaks, 1-inch
thick
Broil High 6 Medium-rare,
145° F
Side 1: 5-8
Side 2: 4-6
No none
Steaks, 1-inch
thick
Broil High 6 Medium,
160° F
Side 1: 8-9
Side 2: 5-7
No none
Steaks 1 1/2-inch
thick Convection
Broil High 3 Medium-rare,
145° F Side 1: 11-13
Side 2: 9-11 No none
Steaks 1 1/2-inch
thick
Convection
Broil
High 3 Medium,
160° F
Side 1: 13-15
Side 2: 11-13
No none
Tenderloin,
2-3 lbs.
Convection
Roast
425° F 2 Medium-rare,
145° F
15-24 min./lb. No 5 min.
Lamb
Leg, Boneless,
4-6 lbs. Convection
Roast 325° F 2 Medium,
160° F 30-35 min./lb. No 10-15 min.
Chops, 1-inch
thick
Broil High 4 Medium-rare,
145° F
Side 1: 4-6
Side 2: 4-5
No none
Chops, 1-inch
thick
Broil High 4 Medium,
160° F
Side 1: 5-7
Side 2: 5-6
No none
Pork
Ham Slice 1/2-
inch thick Broil High 5 160° F Side 1: 4-5
Side 2: 3-4 No none
Loin Roast, 1 1/2-
3 lbs.
Convection
Roast
350° F 2 Medium,
160° F
19-36 min./lb. No 10-15 min.
Loin Roast,
3-6 lbs.
Convection
Roast
350° F 2 Medium,
160° F
14-23 min./lb. No 10-15 min.
Chops, 1-inch
thick
Broil Medium 4 Med ium,
160° F
Side 1: 8-10
Side 2: 8-9
No none
Chops, 1 1/2-inch
thick
Convection
Broil
High 4 Medium,
160° F
Side 1: 9-11
Side 2: 8-10
No none
Sausage, Fresh Broil High 4 170° F Side 1: 3-5
Side 2: 2-4
No none
Tenderloin,
2-3 lbs.
Convection
Roast
425° F 3 Medium,
160° F
18-28 min./lb. No 5-10 min.
Poultry
Chicken
Bone-in Breasts Convection
Broil
450°F 3 170°F Side 1: 18-22
Side 2: 17-20
No none
Bone-in Thighs Broil Low 3 1 80°F in
thigh
Side 1: 14-15
Side 2: 12-13
No none
Whole. 3.5-8 lbs. Convectio n
Roast
375°F 2 1 80°F in
thigh
13-20 min./lb. No none
Food Recommended
Cooking Mode Oven Tem-
perature Rack
Position Internal
Tempera-
ture Done-
ness
Cooking Time Food
Covered Stand Time
Roasting times are approximate and ma y vary depending on the shape of the meat.
Stuffed turkey require s additional roasting time. The minimum safe temperature for stuffing in poultry is 165° F.
Note: Internal food temperatures are US DA recommended temperatures as measured by a digital cooking
thermometer.