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COMBINATION ROAST COOKING GUIDE
Food
Beef
Ham
Lamb
Poultry
Seafood
Turn over after half of cooking time.
Rib roast, bone-in
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Turn over after half of cooking time.
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Turn over after half of cooking time.
Whole Chicken (2½ to 6 lbs.)
Chicken Pieces (2½ to 6 lbs.)
Cornish Hens (untied)
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Turkey Breast (4 to 6 lbs.)
Fish
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Lobster Tails (6 to 8-oz. each)
hrimp (1 to 2 lbs.)
Scallops (1 to 2 lbs.)
Oven Temp.
325°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
375°F
375°F
425°F
375°F
375°F
300°F
350°F
350°F
350°F
350°F
Time, Min. / lb.
13 to 18
18 to 23
14 to 19
19 to 24
15 to 17
15 to 18
15 to 18
22 to 25
15 to 18
11 to 15
7 to 10
10 to 15
9 to 14
8 to 13
10 to 14
Rib roast, boneless
325°F
10 to 14
Beef Tenderloin
3 5
°
F
10 to 14
7
12 to 22
7 to 9
7 to 9
7 to 9
Notes:
The roasting time in the table above is only a guideline for your reference. You need to adjust the time according to
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Use a meat thermometer to check the internal temperature of the food.
the food condition or your preference. Check doneness at the minimum time.
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COMBINATION BAKE COOKING GUIDE
Food
Pies, Pastries
Convenience
Foods
Vegetables
Comments
Let stand 5 minutes before cutting.
Follow package directions for preparation.
Follow package directions for preparation.
Pierce skin with a fork before baking.
Place on rack.
Quiche
Frozen Entree
Pizza
Baked Potatoes
Oven Temp.
425°F
375°F
450°F
450°F
Time, Min.
15 to 17
39 to 43
23 to 26
4 to 6
Notes:
The time in the table above is only a guideline for your reference. You need to adjust time according to the food
condition or your preference. Check doneness at the minimum time on the package.
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EN-33
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