User`s manual

30005801
4
Cooking Time Chart


400–450 ° F.
400–450 ° F.
35–350 ° F.
35–350 ° F.
35–350 ° F.
35–350 ° F.
375–400 ° F.
35–350 ° F.
400–450 ° F.
35–350 ° F.
35–350 ° F.


Chops
Ham
Steak
Whole ham
Ribs
Back, Side
Roasts
Butt, Loin,
Shoulder
Tenderloin


Chops
Loin, Rib,
Shoulder
Roast
Crown Roast
Leg


1 inch
1 inch
1–14 lb.
Bone in
4–5 lb.
Boneless
5–6 lb.
3–5 lb.
—
1 inch
–4 lb.
5–9 lb.

5–30 min.
1–15 min.
Medium: 0–5 min./lb.
Well Done: 5–30 min./lb.
50–60 min.
Medium: 5–7 min./lb.
Well Done: 7–30 min./lb.
1–1Z\x hrs.
Medium: 30–35 min./lb.
Well Done: 35–40 min./lb.
1–0 min.
Rare: 7–9 min
Medium: 10–13 min.
Well Done: 14–17 min.
40–45 min./lb.
30–35 min./lb.