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CONVECTION COOKING
27
COMBINATION ROAST COOKING GUIDE
Food
Beef
Ham
Lamb
Poultry
Seafood
Turn over after half of cooking time.
Rib roast, bone-in
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)
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to 6 lbs.)
Fish
Lobster Tails (6 to 8-oz. each)
1-lb. fillets
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
Chuck, Rump or Pot Roast
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
Use a meat thermometer to check the internal temperature of the food.
to the food condition or your preference. Check doneness at the minimum time.
COMBINATION BAKE COOKING GUIDE
Food 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
Pizza Rolls, Egg Rolls
Baked Potatoes
Oven Temp.
425°F
375°F
450°F
450°F
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.
Pies,
Pastries
Convenience
Foods
Vegetables
Time, Min.
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