Owner Manual

COOKING CHART | MEAT & POULTRY *Depending on your preference(s), you may choose to cook these meats to higher temperatures. Red Meats obeRdoMe °F tiMing Conventional tiMing Min. inteRnal teMp. oven °F & Rest tiMe beeF, FResH Beef, Rib Roast, 375-400 17-24 min/lb 325 23-30 min/lb 145°F & allow to rest for 3 min. Bone-in: 4-8lbs Beef, Rib Roast, 375-400 30-35 min/lb 325 39-43 min/lb 145°F & allow to rest for 3 min. Boneless: 4lbs Beef, Eye Round 375-400 14-17 min/lb 325 20-22 min/lb 145°F & allow to rest for 3 min. Roast: 2-3lbs Beef Tenderloin 450 35-50 min/total 425 45-60 min/total 145°F & allow to rest for 3 min. Roast, Whole; 4-6lbs Beef Tenderloin 450 28-35 min/total 425 35-45 min/total 145°F & allow to rest for 3 min. Roast, ½ 2-3lbs
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