Combination Roast Cooking Guide - Kenmore 721.86012 Use & Care Manual

HOW TO USE

COMBINATION ROAST COOKING GUIDE

Food
Beef Turn over after half of cooking time.
Ribs (2 to 4 lbs.)
Boneless Ribs, Top Sirloin
Beef Tenderloin
Chuck, Rump or Pot Roast (2 1 /2 to 3 lbs.)
(Use cooking bag for best results.)
Ham Turn over after half of cooking time.
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Lamb Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops ( 3 /4 to 1-inch thick)
Poultry Turn over after half of cooking time.
Whole Chicken (2 1 /2 to 6 lbs.)
Chicken Pieces (2 1 /2 to 6 lbs.)
Cornish Hens (untied)
Duckling
Turkey Breast (4 to 6 lbs.)
Seafood Fish
1-lb. fillets
Lobster Tails (6 to 8-oz. each)
Shrimp (1 to 2 lbs.)
Scallops (1 to 2 lbs.)
Note:
The roasting time in the chart 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.
Rare
Medium
Well
Rare
Medium
Well
Rare
Medium
Medium
Well
Medium
Well
2 chops
4 chops
6 chops
Unstuffed
Stuffed
Oven Temp.
375°F
375°F
375°F
375°F
375°F
375°F
375°F
375°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
350°F
305°F
305°F
375°F
375°F
425°F
375°F
375°F
300°F
350°F
350°F
350°F
350°F

Time, Min./lb.
9 to 13
11 to 15
13 to 17
9 to 13
11 to 15
13 to 17
16 to 18
18 to 20
18 to 20
15 to 18
15 to 18
15 to 18
13 to 18
18 to 23
14 to 19
19 to 24
17 to 20
19 to 22
10 to 13
13 to 16
16 to 19
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