User`s manual

30006824
25
Cooking Time Chart


400 - 450°F
(204 - 232 ° C)
400 - 450°F
(204 - 232 ° C)
325 - 350°F
(160 - 180 ° C)
325 - 350°F
(160 - 180 ° C)
325 - 350°F
(160 - 180 ° C)
325 - 350°F
(160 - 180 ° C)
375 - 400°F
(190 - 204 ° C)
325 - 350°F
(160 - 180 ° C)
400 - 450°F
(204 - 232 ° C)
325 - 350°F
(160 - 180 ° C)
325 - 350°F
(160 - 180 ° C)


Chops
Ham
Steak
Whole ham
Ribs
Back, Side
Roasts
Butt, Loin,
Shoulder
Tenderloin


Chops
Loin, Rib,
Shoulder
Roast
Crown Roast
Leg


1 inch (2.5 cm)
1 inch (2.5 cm)
12 - 14 lbs
(5.4 - 6.4 kg)
Bone in
4 - 5 lbs
(1.9 - 2.27 kg)
Boneless
5 - 6 lbs
(2.27 - 2.72 kg)
3 - 5 lbs
(1.4 - 2.3 kg)
—
1 inch (2.5 cm)
2 - 4 lbs
(908 g - 1.9 kg)
5 - 9 lbs
(2.57 - 4.09 kg)

25 - 30 min.
12 - 15 min.
Medium: 20 - 25 min./lb
(44 - 55 min./kg)
Well Done: 25 - 30 min./lb
(55 - 66 min./kg)
50 - 60 min.
Medium: 25 - 27 min./lb
(55 - 59 min./kg)
Well Done: 27 - 30 min./lb
(59 - 66 min./kg)
1–1Z\x hrs.
Medium: 30 - 35 min./lb
(66 - 77 min./kg)
Well Done: 35 - 40 min./lb
(77 - 88 min./kg)
12 - 20 min.
Rare: 7 - 9 min
Medium: 10 - 13 min.
Well Done: 14 - 17 min.
40 - 45 min./lb
(88 - 99 min./kg)
30 - 35 min./lb
(66 - 77 min./kg)