Lower Oven - Temp Probe - Roasting Charts

Source:  Betty Crocker Timetable for Roasting Meats - web site link is included below.
Using the Temp Probe provides you a way to make sure the dish you are cooking is cooked perfectly to the desired level of doneness.

It is mostly 3 easy steps:

1)  Insert the probe into the meat, making sure it is entirely immersed in the meat, not touching any fat or bone.

2) Place the cooking dish with meat in the oven, and plug the probe into the outlet on the left.

3)  Select the cooking mode and temp probe temperature.

The temp probe should be fully inserted into the meat, and into the socket on the left hand side.  Leaving any portion of the probe exposed may permanently damage it. 

You can use the temp probe capability when you use the ENTIRE LOWER OVEN.

Notes on using with Flex Oven:  I was not successful in being able to set the temp probe temperature when using the flex oven (upper).  It may be possible to see the internal temperature as the meat cooks, but apparently you cannot set the temperature for the oven to stop cooking.  This needs more research.

Once the meat has the probe installed, and the probe is plugged into the oven you can choose either BAKE, CONVECTION BAKE, or CONVECTION ROAST to use the temp probe function.  When you use one of these modes you will see a Temp Probe box on the lower left portion of the screen:



You set the temperature you want to cook at (see charts from Betty Crocker below), then press the Temp Probe button to set the temperature you want to cook the meat to (see Betty Crocker timetables).  Once the internal temperature reaches 100 degrees the internal temperature will be displayed on the screen.

There is a chart illustrating in general terms the various temperatures you might want to select on page 46 of the Owner's Manual, below.



In my experience, having some idea how long it will take to cook something is important, so I searched for cooking charts and found the ones below at:  https://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-roasting-meats , the Betty Crocker Kitchens web site. 

Beef

Rib Eye Roast (boneless)
PRIME RIB

OVEN TEMP. 350ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
3-4 lbs1.5 - 2 hrs135ºF15-20 Mins145ºF (medium-rare)
3-4 lbs1.75 - 2 hrs150ºF15-20 Mins160ºF (medium)
4-6 lbs2 - 2.5 hrs135ºF15-20 Mins145ºF (medium-rare)
4-6 lbs2 - 2.5 hrs150ºF15-20 Mins160ºF (medium)
6-8 lbs2.5 - 2.75 hrs135ºF10-15 Mins145ºF (medium-rare)
6-8 lbs2.75 - 3 hrs150ºF10-15 Mins160ºF (medium)

Rib Eye Roast (bone-in)
PRIME RIB

OVEN TEMP. 350ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
4-6 lbs (2 Ribs)1.5 - 2 hrs135ºF15-20 Mins145ºF (medium-rare)
4-6 lbs (2 Ribs)1.75 - 2 hrs150ºF15-20 Mins160ºF (medium)
6-8 lbs (2-4 Ribs)2 - 2.5 hrs135ºF15-20 Mins145ºF (medium-rare)
6-8 lbs (2-4 Ribs)2 - 2.5 hrs150ºF15-20 Mins160ºF (medium)
8-10 lbs (4-5 Ribs)2.5 - 2.75 hrs135ºF10-20 Mins145ºF (medium-rare)
8-10 lbs (4-5 Ribs)2.75 - 3 hrs150ºF10-20 Mins160ºF (medium)

Tenderloin Roast

OVEN TEMP. 425ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
2-3 lbs35-40 mins135ºF10-15 Mins145ºF (medium-rare)
2-3 lbs45-50 mins150ºF10-15 Mins160ºF (medium)
4-5 lbs50-60 mins135ºF10-15 Mins145ºF (medium-rare)
4-5 lbs60-70 mins150ºF10-15 Mins160ºF (medium)

Tri-Tip Roast

OVEN TEMP. 425ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
1.5-2 lbs30-40 mins135ºF10-15 Mins145ºF (medium-rare)
1.5-2 lbs40-45 mins150ºF10-15 Mins160ºF (medium)

Round Tip Roast

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
3-4 lbs1.75-2 hrs140ºF10-15 Mins145ºF (medium-rare)
3-4 lbs2.25-2.5 hrs155ºF10-15 Mins160ºF (medium)
4-6 lbs2-2.5 hrs140ºF10-15 Mins145ºF (medium-rare)
4-6 lbs2.5-3 hrs155ºF10-15 Mins160ºF (medium)
6-8 lbs2.5-3 hrs140ºF10-15 Mins145ºF (medium-rare)
6-8 lbs3-3.5 hrs155ºF10-15 Mins160ºF (medium)

Rump Roast

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
2-4 lbs1.5-2 hrs135ºF15-20 Mins145ºF (medium-rare)

Bottom Round Roast

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
3-4 lbs1.5-2 hrs135ºF10-15 Mins145ºF (medium-rare)

Eye Round Roast

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
2-3 lbs1.5-1.75 hrs135ºF15-20 Mins145ºF (medium-rare)

Brisket (fresh)

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
2.5-4 lbs2.5-3 hrs (cover with liquid)135ºF10-15 Mins170ºF (well done)

Brisket (corned)

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
2.5-3.5 lbs2.5-3.5 hrsFollow Package Directions10-15 Mins170ºF (well done)
3.5-5 lbs3.5-4.5 hrsFollow Package Directions10-15 Mins170ºF (well done)
Poultry

Chicken Breast

OVEN TEMP. 400ºF

WEIGHTROASTING TIMEINTERNAL TEMP.
2 lbs35-45 mins165ºF

Whole Chicken

OVEN TEMP. 375ºF

WEIGHTROASTING TIMEINTERNAL TEMP.
3-4 lbs1.5 - 2 hrs165ºF

Whole Duck

OVEN TEMP. 350ºF

WEIGHTROASTING TIMEINTERNAL TEMP.
3.5-4 lbs2 hrs165ºF
5-5.5 lbs3 hrs165ºF

Whole Goose

OVEN TEMP. 350ºF

WEIGHTROASTING TIMEINTERNAL TEMP.
7-9 lbs2.5-3 hrs165ºF
9-11 lbs3-3.5 hrs165ºF
11-13 lbs3.5-4 hrs165ºF

Whole Pheasant

OVEN TEMP. 350ºF

WEIGHTROASTING TIMEINTERNAL TEMP.
2-3 lbs1-1.25 hrs165ºF

Rock Cornish Game Hen

OVEN TEMP. 350ºF

WEIGHTROASTING TIMEINTERNAL TEMP.
1-1.5 lbs1-1.25 hrs165ºF

Whole Turkey (not stuffed)

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.
8 -12 lbs2.75-3 hrs165ºF
12-14 lbs3-3.75 hrs165ºF
14-18 lbs3.75-4.25 hrs165ºF
18-20 lbs4.25-4.5 hrs165ºF
20-24 lbs4.5-5 hrs165ºF

Turkey Breast (bone-in)

OVEN TEMP. 350ºF

WEIGHTROASTING TIMEINTERNAL TEMP.
2-4 lbs2.5-3 hrs165ºF
3-5 lbs3-3.5 hrs165ºF
5-7 lbs3.5-4 hrs165ºF
Pork

Loin Roast

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIME
2-5 lbs20 mins/lb145ºFLet Stand 3 Minutes

Crown Roast

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIME
6-10 lbs20 mins/lb145ºFLet Stand 3 Minutes

Shoulder/Butt Roast

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIME
3-6 lbs20 mins/lb145ºFLet Stand 3 Minutes

Ribs (back, spareribs)

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIME
-Cook covered 1.25 hrs, uncover, cook 45 minutes longerTender-

Ribs (country-style)

OVEN TEMP. 350ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIME
-Cook covered 1.25 hrs, uncover, cook 45 minutes longerTender-

Tenderloin

OVEN TEMP. 425ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIME
-.75-1 hr145ºFLet Stand 3 Minutes

Ham (fully cooked)

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIME
-15-20 mins/lb140ºF-

Veal

Loin Roast

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
3-4 lbs1.75-2.25 hrs155ºF10-15 minutes160ºF

Rib Roast

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
4-5 lbs1.5-2.25 hrs155ºF10-15 minutes160ºF

Lamb

Leg Roast (whole, bone-in)

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
5-7 lbs20-25 mins/lb140ºF10-15 minutes145ºF (medium-rare)
5-7 lbs25-30 mins/lb155ºF10-15 minutes160ºF (medium)
7-9 lbs15-20 mins/lb140ºF10-15 minutes145ºF (medium-rare)
7-9 lbs20-25 mins/lb155ºF10-15 minutes160ºF (medium)

Leg Roast (whole, boneless)

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
4-7 lbs25-30 mins/lb140ºF10-15 minutes145ºF (medium-rare)
4-7 lbs30-35 mins/lb155ºF10-15 minutes160ºF (medium)

Shoulder Roast or Shank Leg Half

OVEN TEMP. 325ºF

WEIGHTROASTING TIMEINTERNAL TEMP.(Remove from oven)STAND TIMEINT. TEMP.(After standing)
3-4 lbs30-35 mins/lb140ºF10-15 minutes145ºF (medium-rare)
3-4 lbs40-45 mins/lb155ºF10-15 minutes160ºF (medium)

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