TMIO PS302SS00 Manuale Utente
MEAT
TYPE
TYPE
MEAT
CUT
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
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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