Operating instructions

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Function: Roast
1 Place the Drip Pan in the lower racks of the oven.
2 Set the FUNCTION to ROAST.
3 Set the TEMP Control to the desired temperature.
4 Set the TIMER Control to the shortest time. If more than 3 hours,
use a separate kitchen timer.
5 Press the ON/OFF button to begin the preheating process.
6 Once preheated and the READY Indicator is displayed on the
control panel, add your food to the oven and press the ON/OFF
button to start the countdown timer. Place the meat fat side up
in the Drip Pan (unless otherwise directed).
Use the following chart as a guide for roasting. Use a reliable meat
thermometer for the most accurate results. Roasts should stand for 10
to 15 minutes before carving. During this time, they will continue to cook,
increasing the meat thermometer reading by about 10°F.
FROM TO MODE FAN
300° 450° Yes Off
TEMPERATURE °F PREHEAT CONVECTION
Food Type Weight (lbs) Time / Lb Desired Doneness
Beef
Sirloin Tip/Top Round 3 - 8 20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Eye Round 3 - 6 18 - 20min Rare 120 - 130
21 - 23 min Med 140 - 150
24 - 26 min Well 160 - 170
Standing Rib 3 - 6 20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Pork
Loin (bone in) 3 - 6 25 min 170
Loin (boneless) 3 - 8 15 min 170
Fresh Ham 4 - 8 25 min 170
Smoked Ham
Fully cooked/w bone
Half 6 - 8 15 min 140
Whole 8 - 12 15 -17 min 140
Lamb
Leg 6 - 8 20 - 23 min Med 170
25 min Well 180
Poultry
Chicken (unstuffed) 6 - 8 20 min 180
Chicken (stuffed) 6 - 8 20 min 180
These cooking times are an average and should be adjusted to individual preferences.
The temperature for your oven should be set at 375°F.
Roasting Chart
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