TMIO PS302SS00 - Manual (Page 35)

MEAT
TYPE MEAT
CUT SIZE
(lbs)
OVEN
TEMP.
INTERNAL TEMP.
COOK TIME ºF ºC
Beef
Tenderloin (half) 2-3 425ºF (218ºC)
Med. Rare 145 63 35-40 min
Medium 160 71 45-50 min
Tenderloin (whole) 4-6 425ºF (218ºC)
Med. Rare 145 63 50-60 min
Medium 160 71 60-70 min
Sirloin Tip 4-6 325ºF (163ºC)
Med. Rare 145 63 25-30 min/lb
Medium 160 71 30-35 min/lb
Ribeye 4-6 350ºF (177ºC)
Med. Rare 145 63 18-20 min/lb
Medium 160 71 20-22 min/lb
Round or Rump Roast 2-4 325ºF (163ºC)
Med. Rare 145 63 30-35 min/lb
Medium 160 71 35-40 min/lb
Pork Tenderloin 1/2-1 in. 425-450ºF (218-232ºC) 155 68 25-29 min
Top Loin Roast 2-5 350ºF (177ºC) 160 71 20-30 min/lb
Center Loin Roast 3-5 350ºF (177ºC) 160 71 20-30 min/lb
Picnic Shoulder 5-8 350ºF (177ºC) 170 77 30-35 min/lb
Ribs (back or spare) 2-4 325ºF (163ºC) 1-3 hrs
Ham
Cooked, Whole (boneless)
6-8
325ºF (163ºC) 140 60
10-12 min/lb
14-16 5-7 min/lb
Cooked, Whole (bone-in) 12-14 325ºF (163ºC) 140 60 15 min/lb
Cooked, Half (boneless) 3-4 325ºF (163ºC) 140 60 25-30 min/lb
Cooked, Half (bone-in) 5-7 325ºF (163ºC) 140 60 18-20 min/lb
Uncooked, Half (bone-in) 5-7 350ºF (177ºC) 160 71 25-30 min/lb
Lamb
Leg of Lamb, Whole (bone-in) 5-7 325ºF (163ºC)
Med. Rare 14 63 20-25 min/lb
Medium 160 71 25-30 min/lb
Leg of Lamb, Whole (boneless) 4-7 325ºF (163ºC)
Med. Rare 145 63 25-30 min/lb
Medium 160 71 30-35 min/lb
Shoulder Roast 4-6 325ºF (163ºC)
Med. Rare 145 63 20 min/lb
Medium 160 71 25 min/lb
Crown Roast 2-3 375ºF (191ºC)
Med. Rare 145 63 25 min/lb
Medium 160 71 30 min/lb
Veal Loin (bone-in) 3-4 325ºF (163ºC) Medium 160 71 34-36 min/lb
Loin (boneless) 2-3 325ºF (163ºC) Medium 160 71 18-20 min/lb
Crown 7-10 325ºF (163ºC) 155 68 19-21 min/lb
COOKING CHARTS
Meat Chart
Convection
Follow these general guidelines for converting conventional to convection cooking:
1. Cooking at the same temperature the conventional recipe recommends, but for approximately 25-30% less time, or
2. Cooking for the amount of time the conventional recipe calls for, but reduce the oven temperature by approximately 25ºF.
3. If the original conventional recipe time is less than 15 minutes, keep the original cook time, but reduce the temperature by approximately 25-30ºF.
4. Casseroles and high-sided pans are not recommended for convection cooking as they block the heat from circulating around the food and prevent
the oven from cooking efficiently.
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