KitchenAid KHMC107E - Temperature Probe Convection Cooking Chart

52
Temperature probe convection cooking chart
FOOD
Beef
Meat Loaf
(1
1
/2-1
3
/4 lbs)
Beef Rib
Roast,
boneless
Beef Rib
Roast, with
bone (5 lbs)
Beef Pot
Roast,
boneless
(3 lbs)
Lamb
Lamb Leg or
Shoulder
Roast, with
bone (6
1
/2 lbs)
Lamb Roast,
boneless
(3-4 lbs)
FIRST STAGE
TIME
5 min per lb
Turn over
7 min per lb
Fat-side down
Turn over
7 min per lb
Turn over
4 min per lb
Fat-side down
Turn over
5 min per lb
Fat-side down
Turn over
TIME
35 min
6 min
per lb
8-10 min
per lb
8-10 min
per lb
5-7 min
per lb
4-6 min
per lb
SPECIAL NOTES
Preheat. Let stand
5-10 min.
Cook in microwave-
proof and heatproof
dish with Metal Rack.
Let stand 10 min after
cooking (covered).
Cook in microwave-
proof and heatproof
dish. Let stand 10
min after cooking
(covered).
Cook in covered
microwave-proof and
heatproof casserole
or cooking bag.
Cook in microwave-
proof and heatproof
dish with Metal Rack.
Let stand 10 min after
cooking (covered).
Cook in microwave-
proof and heatproof
dish with Metal Rack.
Let stand 10 min after
cooking (covered).
Convection Cooking
OVEN
TEMP
350°F
350°F
350°F
350°F
350°F
350°F
PROBE
TEMP
160°F
Rare: 120°F
Med: 130°F
Rare: 120°F
Med: 130°F
Well: 140°F
Med: 130°F
Well: 140°F
Rare: 145°F
Med: 155°F
Well: 165°F
150°F
SECOND STAGE
or
NOTE: Use the normal position when cooking with the Metal Rack. (See page 17.)
4359334 8/28/98, 12:04 PM52