Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib, Boneless Rib,
Rare
†
22–26
325°F
140°F
†
Top Sirloin
Medium
26–30
325°F
160°F
(3 to 5 lbs.)
Well
30–34
325°F
170°F
Beef Tenderloin
Rare
†
12–16
325°F
140°F
†
Medium
16–20
325°F
160°F
Pork
Bone-in, Boneless (3 to 5 lbs.)
30–35
325°F
160°F
Ham
Canned, Butt, Shank (3 to 5 lbs., fully cooked)
23–28
325°F
140°F
Lamb
Bone-in, Boneless (3 to 5 lbs.)
Medium
25–30
325°F
160°F
Well
30–35
325°F
170°F
Poultry
Whole Chicken (2-1/2 to 3-1/2 lbs.)
24–26
325°F
180°–185°F
Cornish Hens, Unstuffed (1 to 1-1/2 lbs.)
40–45
325°F
180°–185°F
Stuffed (1 to 1-1/2 lbs.)
45–50
325°F
180°–185°F
Duckling (4 to 5 lbs.)
28–32
350°F
180°–185°F
Turkey, whole*
Unstuffed (10 to 16 lbs.)
14–18
325°F
180°–185°F
Unstuffed (18 to 24 lbs.)
8–12
325°F
180°–185°F
Turkey Breast (4 to 6 lbs.)
23–27
325°F
170°F
*
Stuffed birds are not recommended to be speedcooked.
†
The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
22
Consumer Support
Tr
oubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
Using the Trivection
™
oven.
Tips for Speed Broiling
Your oven with Trivection
™
technology
has the flexibility to broil like a traditional oven
or speed broil. Speed broiling of meats is
approximately twice as fast as traditional
broiling.
Speed broiling must be done with the
door closed.
The oven must be preheated when
speed broiling.
Turning meat and poultry is optional in speed
broil. However, use tongs if turning meat to
prevent piercing the meat and losing juices.
Speed broil will generally produce good results
for medium to well done meats. If rare meat is
desired, use traditional broil.
Cooking times will vary depending
on the cut of meat. Check for doneness at
minimum time using a meat thermometer.
DO NOT leave a meat thermometer in the meat or
poultry while cooking with Trivection technology
since this may damage the thermometer.
For best results, use a pan designed for
broiling.
Evenly slit fat around the outside edges
of steaks and chops to prevent curling during
broiling.
If desired, marinate meats before broiling.
Brush with sauces during the last five minutes
only.
Traditional Roasting Guide
