Food
Recommended
Cooking Mode
Lamb
Leg, Boneless,
Convection
4-6 lbs.
Roast
Chops,
Broil
1-inch thick
Chops,
Broil
1-inch thick
Pork
Ham Slice
Broil
1/2-inch thick
Loin Roast,
Convection
1 1/2-3 lbs.
Roast
Loin Roast,
Convection
3-6 lbs.
Roast
Chops,
Broil
1-inch thick
Chops,
Convection
1 1/2-inch thick
Broil
Sausage, Fresh
Broil
Tenderloin,
Convection
2-3 lbs.
Roast
Poultry
Chicken
Bone-in Breasts
Convection
Broil
Bone-in Thighs
Broil
Whole. 3.5-8 lbs.
Convection
Roast
Cornish Game
Convection
Hens, 1-1 1/2 lbs.
Roast
Turkey
Breast, 4-8 lbs.
Convection
Roast
Unstuffed,
Convection
12-19 lbs.
Roast
Unstuffed,
Convection
20-25 lbs.
Roast
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165° F.
Note: : Internal food temperatures are USDA recommended temperatures as measured by a digital cooking
thermometer.
32
Oven Tem-
Rack
perature
Position
325° F
2
High
4
High
4
High
5
350° F
2
350° F
2
Medium
4
High
4
High
4
425° F
3
450°F
3
Low
3
375°F
2
350°F
2
325°F
2
325°F
1
325°F
1
Internal
Cooking Time
Tempera-
ture Done-
ness
Medium,
30-35 min./lb.
160° F
Medium-rare,
Side 1: 4-6
145° F
Side 2: 4-5
Medium,
Side 1: 5-7
160° F
Side 2: 5-6
160° F
Side 1: 4-5
Side 2: 3-4
Medium,
19-36 min./lb.
160° F
Medium,
14-23 min./lb.
160° F
Medium,
Side 1: 8-10
160° F
Side 2: 8-9
Medium,
Side 1: 9-11
160° F
Side 2: 8-10
170° F
Side 1: 3-5
Side 2: 2-4
Medium,
18-28 min./lb.
160° F
170°F
Side 1: 18-22
Side 2: 17-20
180°F in
Side 1: 14-15
thigh
Side 2: 12-13
180°F in
13-20 min./lb.
thigh
180°F in
45-75 min. total
thigh
time
170°F
19-23 min. /lb. No
180°F in
9-14 min./lb.
thigh
180°F in
6-12 min./lb.
thigh
Food
Stand Time
Covered
No
10-15 min.
No
none
No
none
No
none
No
10-15 min.
No
10-15 min.
No
none
No
none
No
none
No
5-10 min.
No
none
No
none
No
none
No
none
15-20 min.
for easy
carving
Foil to
15-20 min.
prevent
for easy
over-
carving
brown-
ing
Foil to
15-20 min.
prevent
for easy
over-
carving
brown-
ing