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Metro / Legacy Series
Please refer to guide on following page.
All times are approximate since variables such as size, shape, thickness and temperature of meat
will affect the cooking time. Use a meat thermometer inserted in thickest part of meat, avoiding
bone and muscle to accurately determine doneness. Thick boneless meats may take slightly
longer to cook. Place roasts fat side up; for lean meats rub lightly with oil.
Roasts cooked by convection mode will be moist and juicy on the inside and seared and
browned on the outside. Convection mode may cook slightly faster, especially with large roasts;
therefore meat should be checked shortly before the suggested minimum cooking time.
Meat will continue to cook after removal from oven. Therefore it can be removed from oven
about 5 degrees below desired temperature. Allow to stand 15 minutes before carving.
RACK POSITION: For standard roasting use rack position 2. For convection roasting use
roast/broil rack locked into position on broiler pan on rack position 1.
OVEN TEMPERATURES: Unless otherwise indicated preheat standard oven to 325°F /
160°C. Roasting may also be started at 450°F/230°C for 15 minutes and then reduced to sug-
gested temperature.
Convection oven does not need to be preheated and temperatures may be reduced by 25°F /
15°C. Convection mode may cook faster so experiment and keep records of preferred tempera-
tures and times.
Cooking Guides
Meat Roasting Guide