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OPERAIING INSIRUCIIONS
USING THE CONVECTION OVEN (continued)
CONVECTION ROASTNG CHART
+++____+_+= +++ i + +
Beef Rib (3 to 5 Ibs.) Rare +
Medium
Well
Boneless Rib, Top Sirloin Rare +
Medium
Well
Beef Tenderloin Rare +
Medium
Pot Roast (21/2to 3 Ibs.) chuck, rump
Pork Bone-in (3 to 5 Ibs.)
Boneless (3 to 5 Ibs.)
Pork Chops (1/2to 1" thick) 2 chops
4 chops
6 chops
Ham Canned (3 Ibs. fully cooked)
Butt (5 Ibs. fully cooked)
Shank (5 Ibs. fully cooked)
Lamb Bone-in (3 to 5 Ibs.)
Boneless (3 to 5 Ibs.)
Seafood Fish, whole (3 to 5 Ibs.)
Lobster Tails (6 to 8 oz. each)
Poultry Whole Chicken (21/2 to 31/2Ibs.)
Cornish Hens Unstuffed (1 to 11/2Ibs.)
Cornish Hens Stuffed (1 to 11/2Ibs.)
Duckling (4 to 5 Ibs.)
Turkey, whole*
Medium
Well
Medium
Well
20-24
24-28
28-32
20-24
24-28
28-32
10-14
14-18
35-45
23-27
23-27
30-35 total
35-40 total
40-45 total
14-18
14-18
14-18
17-20
20-24
17-20
20-24
30-40 total
20-25 total
24-26
50-55 total
55-60 total
24-26
325°F(160°C)
325°F(160°C)
325°F(160°C)
325°F(160°C)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
300°F(150°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
325°F(160°0)
400°F(205°0)
350°F(175°0)
350°F(175°0)
350°F(175°0)
350°F(175°0)
325°F(160°0)
Unstuffed (10 to 16 Ibs.) 8-11 325°F(160°C)
Unstuffed (18 to 24 Ibs.) 7-10 325°F(160°C)
Turkey Breast (4 to 6 Ibs.) 16-19 325°F(160°C)
* Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with foil to prevent overbrowning
and drying of skin.
1-The U.S. Department of Agriculture says "Rare beef b popular, but you should know that cooking it to only 140°F(60 °C).
means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)
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