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Les langues disponibles
Les langues disponibles
Dish
New York Strip Steak
1.5" thick, medium
Hamburger
0.75"-1" thick, medium
Lamb
Leg, boneless
2-6lb, medium rare
Leg, boneless
2-6lb, medium
Lamb Chop
1" thick, medium rare
Lamb Chop,
1" thick, medium
Pork
Pork Tenderloin
2-3lb
Pork Loin
4-5lb
Pork Loin
4-5lb
Pork Chops
1" thick
Pork Chops
1" thick
Pork Chops
1.5" thick
Pork Chops
1.5" thick
Italian Sausages
Poultry
Chicken
whole, 4-6lb
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 dig-
ital cooking thermometer.
28
Cookware/
Rack
Heating
Accessories
Level
Mode/
Symbol
broil pan
3
Convection
Broil
‡
broil pan
5
Broil
‰
roasting pan
3
Convection
Roast
þ
roasting pan
3
Convection
Roast
þ
broil pan
5
Broil
‰
broil pan
5
Broil
‰
broil pan
3
Convection
Roast
þ
broil pan
3
Convection
Roast
þ
broil pan
3
Convection
Roast
þ
broil pan
5
Broil
‰
broil pan
5
Broil
‰
broil pan
4
Convection
Broil
‡
broil pan
4
Convection
Broil
‡
broil pan
5
Broil
‰
roasting pan
3
Convection
Roast
þ
Temp. in
Cooking Time
°F (C°)
in Minutes
550°
Side 1: 13-15
(290°)
Side 2: 11-13
550°
Side 1: 5-8
(290°)
Side 2: 4-6
325°
25-30/lb
(160°)
325°
30-35lb
(160°)
550°
Side 1: 4-7
(290°)
Side 2: 5-7
550°
Side 1: 5-9
(290°)
Side 2: 5-9
425°
15-28/lb
(220°)
350°
12-25/lb
(180°)
350°
16-30/lb
(180°)
450°
Side 1: 5-9
(230°)
Side 2: 8-11
450°
Side 1: 5-9
(230°)
Side 2: 8-11
550°
Side 1: 7-11
(290°)
Side 2: 6-9
550°
Side 1: 9-13
(290°)
Side 2: 8-11
450°
Side 1: 4-7
(230°)
Side 2: 2-4
375°
13-20/lb
(190°)
Rest
End
Time
Internal
Temp.
(Cover)
160°
(70°)
160°
(70°)
10-15
145°
(65°)
10-15
160°
(70°)
145°
(65°)
160°
(70°)
10-15
160°
(70°)
10-15
145°
(65°)
10-15
160°
(70°)
145°
(65°)
160°
(70°)
145°
(65°)
160°
(70°)
160°
(70°)
180°
(80°)
in thigh
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