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Operation
Convection Roasting Chart
Time
Internal
Food Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚F (162.8˚C) 25 140˚F (60.0˚C)
Medium 4 - 6 lbs 325˚F (162.8˚C) 24 155˚F (68.3˚C)
Well done 4 - 6 lbs 325˚F (162.8˚C) 30 170˚F (76.7˚C)
Rump roast
Medium 4 - 6 lbs 325˚F (162.8˚C) 20 155˚F (68.3˚C)
Well done 4 - 6 lbs 325˚F (162.8˚C) 24 170˚F (76.7˚C)
Tip roast
Medium 3 - 4 lbs 325˚F (162.8˚C) 30 155˚F (68.3˚C)
Well done 3 - 4 lbs 325˚F (162.8˚C) 35 170˚F (76.7˚C)
LAMB
Lamb leg 3 - 5 lbs 325˚F (162.8˚C) 30 180˚F (82.2˚C)
PORK
Pork loin 3 - 5 lbs 325˚F (162.8˚C) 30 180˚F (82.2˚C)
Pork chops 1 -1 1/4 lbs 325˚F (162.8˚C) 45 - 50 N/A
1" thick
total time
Ham, fully 5 lbs 325˚F (162.8˚C) 15 130˚F (54.4˚C)
cooked
POULTRY
Chicken, whole 3-4 lbs 350˚F (176.7˚C) 25 180˚F (82.2˚C)
Turkey, 12 - 16lbs 325˚F (162.8˚C) 11 180˚F (82.2˚C)
unstuffed
Turkey 20 - 24 lbs 325˚F (162.8˚C) 11 180˚F (82.2˚C)
Turkey, stuffed 12 - 16 lbs 325˚F (162.8˚C) 9 - 10 180˚F (82.2˚C)
Turkey, stuffed 20 - 24 lbs 325˚F (162.8˚C) 9 - 10 180˚F (82.2˚C)
Turkey breast 4 - 6 lbs 325˚F (162.8˚C) 20 180˚F (82.2˚C)
Note: The above information is given as a guide only.
Operation
CONV BROIL*
(Convection Broil)
The top element operates at full
power. This function is exactly
the same as regular broiling with
the additional benefit of air
circulation by the motorized fan
in the rear of the oven. Smoke is
reduced since the airflow also
reduces peak temperatures on
the food. Use this setting for
broiling thick cuts of meats.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
HI BROIL
Heat radiates from both broil
elements, located in the top of
the oven cavity, at full power.
The distance between the foods
and the broil elements
determines broiling speed. For
fast broiling, food may be as
close as 2 inches (5 cm) to the
broil element or on the top rack.
Fast broiling is best for meats
where rare to medium doneness is desired. Use this setting for broiling
small and average cuts of meat.
MED BROIL
Inner and outer broil elements
pulse on and off to produce less
heat for slow broiling. Allow
about 4 inches (10 cm) between
the top surface of the food and
the broil element. Slow broiling
is best for chicken and ham in
order to broil food without over-
browning it. Use this setting for
broiling small and average cuts
of meat.
convection broil
high broil
medium broil
Roasting
Broiling