CookBook

11
Combination Roasting Chart
Cut Time
Removal
Temperature
Internal Temp.
After Standing
Beef
Roasts (tender cuts) Rare
12-14 min. per lb.
at HIGH MIX
120˚F. 140˚F.
Medium
13-15 min. per lb.
at HIGH MIX
130˚F. 150˚-160˚F.
Well Done
14-17 min. per lb.
at HIGH MIX
150˚F. 160˚-170˚F.
Roasts (less tender cuts) Rare
12-15 min. per lb.
at HIGH MIX
120˚F. 140˚F.
Medium
13-17 min. per lb.
at HIGH MIX
130˚F. 150˚-160˚F.
Well Done
14-18 min. per lb.
at HIGH MIX
150˚F. 160˚-170˚F.
Veal
Roasts (boned, rolled, tied) Well Done
14-16 min. per lb.
at HIGH MIX
155˚F. 16 5˚-170˚F.
Breast (stuffed) Well Done
11-13 min. per lb.
at HIGH MIX
160˚F. 170˚F.
Pork
Roasts (boneless single pork loin) Convec Roast #4 165˚F. 170˚F.
Roasts (boned, rolled, tied or bone-in) Well Done
14-16 min. per lb.
at HIGH MIX
165˚F. 170˚F.
Smoked Ham
7-9 min. per lb.
at HIGH MIX
130˚F. 140˚F.
Lamb
Leg Roasts Rare
10-12 min. per lb.
at HIGH MIX
120˚F. 130˚-140˚F.
Medium
12-14 min. per lb.
at HIGH MIX
135˚F. 14 5˚-16 0˚F.
Well Done
14-16 min. per lb.
at HIGH MIX
150˚F. 160˚-170˚F.
Poultry
Chicken, whole Convec Roast #1 170˚F. 180˚F.
Chicken, pieces
10-14 min. per lb.
at *HIGH MIX, 375˚F.
170˚F. 180˚F.
Turkey Breast Convec Roast #3 160˚F. 165˚-170˚F.
Turkey (unstuffed) Convec Roast #2 170˚F. 180˚F.
* Necessary to change temperature on HIGH MIX.