Tips - Kenmore 911.49042 Use & Care Manual

OPERATION
Convection Roasting Tips (cont.)
CONVECTION ROASTING GUIDE
MEATS
Beef
Pork
Ham
Lamb
Seafood
Poultry
Rib (3 to 5 Ibs.)
Rare*
Medium
Well
Boneless Rib, Top Sirloin
Rare*
Medium
Well
Beef Tenderloin
Rare*
Medium
Pot Roast (21/2 to 3 Ibs.)
Chuck, Rump
Bone-in (3 to 5 Ibs.)
Boneless (3 to 5 Ibs.)
Pork Chops (V2to 1-inch thick)
2 chops
4 chops
6 chops
Canned (3 Ibs. fully cooked)
Butt (5 Ibs. fully cooked)
Shank (5 Ibs. fully cooked)
Bone-in (3 to 5 Ibs.)
Medium
Well
Boneless (3 to 5 Ibs.)
Medium
Well
Fish, whole (3 to 5 Ibs.)
Lobster Tails (6 to 8 oz. each)
Whole Chicken
(21/2to 31/2Ibs.)
Cornish Hens
Unstuffed (1 to 11/2Ibs.)
Stuffed (1 to 11/2 Ibs.)
Duckling (4 to 5 Ibs.)
Turkey, whole t
Unstuffed (10 to 16 Ibs.)
Unstuffed (18 to 24 Ibs.)
Turkey Breast (4 to 6 Ibs.)
MIN./LB. OVEN TEMP. (°F)
20 to 24
24 to 28
28 to 32
20 to 24
24 to 28
28 to 32
10 to 14
14 to 18
35 to 45
23 to 27
23 to 27
30 to 35 total
35 to 40 total
40 to 45 total
14 to 18
14 to 18
14 to 18
17 to 20
20 to 24
17 to 20
20 to 24
30 to 40 total
20 to 25 total
24 to 26
50 to 55 total
55 to 60 total
24 to 26
8to 11
7to 10
16 to 19
325°
325°
325°
325°
325°
325°
325°
325°
300°
325°
325°
325°
325°
325°
325°
325°
325°
325°
325°
325°
325°
400°
350°
350°
350°
350°
325°
325°
325°
325°
*The U.S.
Department of
Agriculture
recommends
to cook meat
and poultry
thoroughly--
meat to at
least an
INTERNAL
temperature
of 160°F and
poultry to at
least an
INTERNAL
temperature
of 180°F.
Cooking to
these
temperatures
usually
protects
against
foodborne
illness.
tStuffed birds
generally
require
30-45 minutes
additional
roasting time.
Shield legs
and breast
with foil to
prevent
overbrowning
and drying of
skin.
18
20P399-3 ENv02 2/14/03, 2:49 PM