Meat Roasting Guidelines For Convection Cooking - Kenmore 721.86012 Use & Care Manual

MEAT ROASTING GUIDELINES FOR CONVECTION COOKING

Food
Beef Ribs (2 to 4 lbs.)
Boneless Ribs, Top Sirloin
Beef Tenderloin
Pot Roast (21/2 to 3 lbs.)
Ham Meat Loaf (2 lbs.)
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Lamb Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops (1/2 to 1-inch thick)
Poultry Whole Chicken (21/2 to 31/2 lbs.)
Chicken Pieces (21/2 to 31/2 lbs.)
Duckling (4 to 5 lbs.)
Turkey Breast (4 to 6 lbs.)
Seafood Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8-oz. each)
Note:
The roasting time in the chart above is only a guideline for your reference. You need to adjust the time
according to the food condition or your preference. Check readiness at the minimum time.
Rare
Medium
Well
Rare
Medium
Well
Rare
Medium
Chuck, Rump
Medium
Well
Medium
Well
2 chops
4 chops
6 chops
Oven Temp.
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
400°F
325°F
325°F
325°F
300°F
300°F
300°F
300°F
300°F
300°F
325°F
325°F
325°F
375°F
425°F
375°F
325°F
400°F
350°F

HOW TO USE
Time, Min. / lb.
45 to 50
50 to 55
55 to 60
53 to 58
58 to 63
63 to 68
28 to 32
32 to 36
83 to 88
65 to 75
20 to 25
20 to 25
17 to 20
42 to 47
47 to 52
50 to 55
55 to 60
48 to 52
56 to 61
42 to 45
45 to 48
48 to 55
25 to 35
10 to 12
19 to 21
21 to 25
13 to 18
12 to 17