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USING YOUR COMBINATION OVEN
COMBINATION COOKING GUIDE
MEATS
Beef
Rib (2 to 4 lbs.)
Rare
Medium
Well
Boneless Rib, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Chuck, Rump or Pot Roast (2
(Use cooking bag for best results.)
Turn over after half of cooking time.
Ham
Canned (3-lb. fully cooked)
Butt
(5-lb. fully cooked)
Shank
(5-lb. fully cooked)
Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Lamb
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Pork
Boneless (2 to 4 lbs.)
Pork Chops (
2 chops
4 chops
6 chops
Turn over after half of cooking time.
Poultry
Whole Chicken
(2
1
/
to 6 lbs.)
2
Chicken Pieces
(2
1
/
to 6 lbs.)
2
Cornish Hens
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to 6 lbs.)
Turn breast side up after half of cooking time.
Seafood
Fish
1-lb. fillets
Lobster Tails
(6 to 8-oz. each)
Shrimp
(1 to 2 lbs.)
Scallops
(1 to 2 lbs.)
1
/
to 3 lbs.)
2
3
/
to 1-inch thick)
4
COMBINATION
TEMPERATURE
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
275°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
350°F
350°F
350°F
400°F
375°F
375°F
375°F
375°F
300°F
350°F
350°F
350°F
350°F
22
MINUTES/POUND
11 to 14
14 to 17
17 to 20
11 to 14
14 to 17
17 to 20
14 to 17
17 to 20
30 to 40
15 to 18
15 to 18
15 to 18
13 to 18
18 to 23
14 to 19
19 to 24
13 to 16
14 to 17
10 to 13
13 to 16
16 to 19
18 to 20
15 to 18
18 to 25
23 to 30
15 to 18
11 to 15
7 to 10
10 to 15
8 to 13
8 to 13
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