Samsung FTQ307NWGX User Manual page 37

Recommended convection roasting guide
Beef
Rib Roast
Rib EyeRoast,
(boneless)
Rump, Eye; Tip
Sirloin (boneless)
Tenderloin Roast
Pork
Loin Roast
(boneless or
bone:in)
Shoulder
Poultry
Chicken _ whole
Turkey,
unstuffed**
Turkey,
unstuffed**
Turkey,
unstuffed**
Turkey Breast
Cornish Hen
Lamb
Haii
Who,e L÷g
%
4-6
4-6
325
325
325
325
25-28
28-32
24-29
29-34
25-30
28-35
28-38
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
5-8
3-6
3-4
12-15
16-20
21-25
3-8
1-11/2
3-4
6-8
35O
35O
375
325
325
325
325
35O
15-25
20-30
17-23
12-16
11-15
8-12
20-25
45-75 (total time)
170
16O
18O
18O
18O
18O
17O
18O
325
325
25-30
30-35
25-30
30-35
160 (medium)
170 (well)
160 (medium)
170 (well)
* Roasting times are approximate and may vary depending on the shape of the meat.
The convection roast temperature is 25°F less than recommended on packages or
recipes. The temperature in this chart has been reduced 25°R
** Stuffed turkey requires additional roasting time. The minimum safe temperature for
stuffing in poultry is 165°R
Operat ng the oven 37