Cooking Tips & Instruction Guide

30
Meats, Poultry and Fish
Dish Cookware/
Accessories
Rack
Level
Heating
Mode/
Symbol
Temp. in
°F (C°)
Cooking Time
in Minutes
Rest
Time
(Cover)
End
Internal
Temp.
Beef
Rib Eye, boneless
3-4.5lb, medium rare
roasting pan 3 Convection
Roast
þ
325°
(160°)
26-31/lb 10-15 145°
(65°)
Rib Eye, boneless
3-4.5lb, medium
roasting pan 3 Convection
Roast
þ
325°
(160°)
30-38/lb. 10-15 160°
(70°)
Rump Roast, sirloin
2.5-5.5lb, medium rare
roasting pan 3 Convection
Roast
þ
325°
(160°)
18-33/lb 10-15 145°
(65°)
Tenderloin
2-3lb, medium rare
roasting pan 3 Convection
Roast
þ
425°
(220°)
15-24/lb 10-15 145°
(65°)
New York Strip Steak
1" thick, medium rare
broil pan 5 Broil
‰
550°
(290°)
Side 1: 5-8
Side 2: 4-6
145°
(65°)
New York Strip Steak
1" thick, medium
broil pan 5 Broil
‰
550°
(290°)
Side 1: 8-9
Side 2: 5-7
160°
(70°)
New York Strip Steak
1.5" thick, medium rare
broil pan 3 Convection
Broil
‡
550°
(290°)
Side 1: 11-13
Side 2: 12-14
145°
(65°)
New York Strip Steak
1.5" thick, medium
broil pan 3 Convection
Broil
‡
550°
(290°)
Side 1: 13-15
Side 2: 11-13
160°
(70°)
Hamburger
0.75”-1” thick, medium
broil pan 5 Broil
‰
550°
(290°)
Side 1: 5-8
Side 2: 4-6
160°
(70°)
Lamb
Leg, boneless
2-6lb, medium rare
roasting pan 3 Convection
Roast
þ
325°
(160°)
25-30/lb 10-15 145°
(65°)
Leg, boneless
2-6lb, medium
roasting pan 3 Convection
Roast
þ
325°
(160°)
30-35lb 10-15 160°
(70°)
Lamb Chop
1” thick, medium rare
broil pan 5 Broil
‰
550°
(290°)
Side 1: 4-7
Side 2: 5-7
145°
(65°)
Lamb Chop,
1” thick, medium
broil pan 5 Broil
‰
550°
(290°)
Side 1: 5-9
Side 2: 5-9
160°
(70°)
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 (75°C).
*To prevent over-browning, cover with foil while roasting.
Note: : Internal food temperatures are USDA recommended temperatures as measured by a
digital cooking thermometer.