Use and Care

19
Leg, boneless
2-6lb, medium
roasting pan 2 Convection
Roast
þ
325°
(160°)
30-40lb 10-15 160°
(70°)
Lamb Chop
1” thick, medium rare
broil pan 3 Broil
‰
525°
(275°)
Side 1: 6-10
Side 2: 5-7
145°
(65°)
Lamb Chop,
1” thick, medium
broil pan 3 Broil
‰
525°
(275°)
Side 1: 9-11
Side 2: 5-9
160°
(70°)
Pork
Pork Tenderloin
2-3lb
broil pan 2 Convection
Roast
þ
425°
(220°)
15-28/lb 10-15 160°
(70°)
Pork Loin
4-5lb
broil pan 3 Convection
Roast
þ
350°
(180°)
12-25/lb 10-15 145°
(65°)
Pork Loin
4-5lb
broil pan 2 Convection
Roast
þ
350°
(180°)
16-30/lb 10-15 160°
(70°)
Pork Chops
1” thick, medium rare
broil pan 3 Broil
‰
500°
(260°)
Side 1: 5-9
Side 2: 8-11
145°
(65°)
Pork Chops
1” thick, medium
broil pan 3 Broil
‰
500°
(260°)
Side 1: 6-10
Side 2: 9-12
160°
(70°)
Pork Chops
1.5” thick, medium rare
broil pan 3 Convection
Broil
‡
450°
(230°)
Side 1: 7-11
Side 2: 6-9
145°
(65°)
Pork Chops
1.5” thick, medium
broil pan 3 Convection
Broil
‡
450°
(230°)
Side 1: 9-13
Side 2: 6-10
160°
(70°)
Italian Sausages broil pan 3 Broil
‰
525°
(275°)
Side 1: 4-7
Side 2: 3-5
160°
(70°)
Poultry
Chicken
whole, 4-6lb
roasting pan 2 Convection
Roast
þ
375°
(190°)
12-22/lb 180°
(80°)
in thigh
Cornish Hens
1-1.5lb
roasting pan 2 Convection
Roast
þ
350°
(180°)
40-70/lb 180°
(80°)
in thigh
Chicken Breast, bone-in broil pan 3 Convection
Broil
‡
525°
(275°)
Side 1: 15-20
Side 2: 10-18
170°
(75°)
Chicken Thighs, bone-in broil pan 3 Broil
‰
525°
(275°)
Side 1: 14-16
Side 2: 12-14
180°
(80°)
Dish Cookware/
Accessories
Rack
Level
Heating
Mode/Symbol
Temp. in
°F (C°)
Cooking Time in
Minutes
Rest
Time
(Cover)
End
Internal
Temp.
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.
*To prevent over-browning, cover with foil while roasting.
Note: : Internal food temperatures are USDA recommended temperatures as measured by a
digital cooking thermometer.