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* 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.
Convection Roast function cooking table
Meat type Weight (lb) Oven T° Probe T° Time/lb (min/lb) Rack position
Standing Rib Roast
(med-rare)
5 - 7 350°F - 175°C 150°F - 65°C 23 2 - 3
Standing Rib Roast
(well done)
5 - 7 350°F - 175°C 185°F - 85°C 34 2 - 3
Whole Ham, bone-in 10 - 15 325°F - 160°C - 24 3
Whole Turkey 10 - 15 325°F - 160°C - 12 3
Whole Turkey 15 - 20 325°F - 160°C - 10 3
Whole Chicken 4 - 6 380°F - 190°C 180°F - 80°C 22 3
Pork Shoulder/Butt
Roast
4 - 6 325°F - 160°C 180°F - 80°C 43 3
Pork Loin 2 - 4 350°F - 175°C 170°F - 75°C 33 3
USING THE OVEN
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