Instructions for Use

Table Of Contents
en-us Cooking charts
36
Lamb
Food Recommended
heating mode
Oven
tempera-
ture in
°F(°C)
Rack po-
sition
Internal
tempera-
ture in
°F(°C)
Time in
min.
Food cov-
ered
Stand time in
min
Leg, boneless, 2-3lbs CONV ROAST 325 (160) 2 Medium,
160 (71)
25-30 min/
lb
No 10-15
Leg, boneless, 4-6lbs CONV ROAST 325 (160) 2 Medium,
160 (71)
30-35 min/
lb
No 10-15
Chops, 1" thick BROIL High 4 Medium-
rare, 145
(63)
Side 1:
4-6; Side
2: 4-5
No none
Chops, 1" thick BROIL High 4 Medium,
160 (71)
Side 1:
5-7; Side
2: 5-6
No none
Pork
Food Recommended
heating mode
Oven
tempera-
ture in
°F(°C)
Rack po-
sition
Internal
tempera-
ture in
°F(°C)
Time in
min.
Food cov-
ered
Stand time in
min
Ham slice ½" thick BROIL High 5 160 (71) Side 1:
4-5; Side
2: 3-4
No none
Loin roast 1½"-3lbs CONV ROAST 350 (175) 2 Medium,
160 (71)
19-36 min/
lb
No 10-15
Loin roast, 3-6lbs CONV ROAST 350 (175) 2 Medium,
160 (71)
14-23 min/
lb
No 10-15
Chops, 1" thick BROIL Medium 4 Medium,
160 (71)
Side 1:
8-10; Side
2: 8-9
No none
Chops, 1½" thick CONV BROIL High 4 Medium,
160 (71)
Side 1:
9-11; Side
2: 8-10
No none
Sausage, fresh BROIL High 4 170 (77) Side 1:
3-5; Side
2: 2-4
No none
Tenderloin, 2-3lbs CONV ROAST 425 (220) 3 Medium,
160 (71)
18-28 min/
lb
No 5-10
Poultry
Food Recommended
heating mode
Oven
tempera-
ture in
°F(°C)
Rack po-
sition
Internal
tempera-
ture in
°F(°C)
Time in
min.
Food cov-
ered
Stand time in
min
Chicken breasts,
bone-in
CONV BROIL 450 (230) 3 170 (77) Side 1:
18-22;
Side 2:
17-20
No none
Chicken thighs, bone-
in
BROIL Low 3 180 (82) in
thigh
Side 1:
14-15;
Side 2:
12-13
No none
Chicken, whole CONV ROAST 375 (190) 2 180 (82) in
thigh
13-20 min/
lb
No none