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USING THE OVEN
Convection Roast function cooking table
Meat type
Standing Rib Roast
(med-rare)
Standing Rib Roast
(well done)
Whole Ham, bone-in 10 - 15
Whole Turkey
Whole Turkey
Whole Chicken
Pork Shoulder/Butt
Roast
Pork Loin
* In Convection Roast it is recommended to use the meat probe to reach the desired cooking level. Otherwise,
refer to the Time/lb column.
** For lower meat weight it is suggested to decrease the Probe T° setting by 5°F. The cooking duration will
decrease accordingly.
Weight (lb)
Oven T°
5 - 7
350°F - 175°C
5 - 7
350°F - 175°C
325°F - 160°C
10 - 15
325°F - 160°C
15 - 20
325°F - 160°C
4 - 6
375°F - 190°C
10 - 15
325°F - 160°C
4 - 6
350°F - 175°C
Probe T°
Time/lb (min/lb)
145°F - 62°C
21
170°F - 75°C
27
-
24
-
12
-
10
180°F - 80°C
18
180°F - 80°C
23
160°F - 70°C
22
Rack position
2
2
2
2
2
2
2
2
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