Temperature Probe Convection Cooking Chart - KitchenAid 4359916 Use And Care Manual

Temperature probe convection cooking chart

OVEN
FOOD TEMP
Beef
Meat Loaf
350°F
(1 1 ⁄ -1 3 ⁄ lbs (177°C)
2 4
[.68-.79 kg])
Beef Rib
350°F
Roast,
(177°C)
boneless
Beef Rib
350°F
Roast, with
(177°C)
bone (5 lbs
[2.3 kg])
Beef Pot
350°F
Roast,
(177°C)
boneless
(3 lbs [1.4 kg])
Lamb
Lamb Leg or 350°F
Shoulder (177°C)
Roast, with
bone (6 1 ⁄ lbs
2
[3 kg])
Lamb Roast, 350°F
boneless (177°C)
(3-4 lbs [1.4-
1.8 kg])
NOTE: Use the normal position when cooking with the Metal Rack. (See page 15.)
FIRST STAGE SECOND STAGE
TIME
TIME
35 min
5 min per lb 6 min
Turn over per lb
(.45 kg)
7 min per lb 8-10
Fat-side down min per
Turn over lb (.45
kg)
7 min per lb 8-10
Turn over min per
lb (.45
kg)
4 min per lb 5-7 min
Fat-side down per lb
Turn over (.45 kg)
5 min per lb 4-6 min
Fat-side down per lb
Turn over (.45 kg)
C
onvection cooking
PROBE
TEMP SPECIAL NOTES
or
160°F Preheat. Let stand
(71°C) 5-10 min.
Rare: 120°F Cook in microwave-
(49°C) proof and heatproof
Med: 130°F dish with Metal
(54°C) Rack. Let stand 10
min after cooking
(covered).
Rare: 120°F Cook in microwave-
(49°C) proof and heatproof
Med: 130°F dish. Let stand 10
(54°C) min after cooking
Well: 140°F (covered).
(60°C)
Med: 130°F Cook in covered
(54°C) microwave-proof and
Well: 140°F heatproof casserole
(60°C) or cooking bag.
Rare: 145°F Cook in microwave-
(63°C) proof and heatproof
Med: 155°F dish with Metal
(68°C) Rack. Let stand 10
Well: 165°F min after cooking
(74°C) (covered).
150°F Cook in microwave-
(66°C) proof and heatproof
dish with Metal
Rack. Let stand 10
min after cooking
(covered).
49