LG LRG30855ST User Manual page 24

OPERAllNc iNSIRUcliONS
USING THE CONVECTION OVEN (onsome
models)
CONVECTION ROASTNG CHART
Beef Rib (3 to 5 Ibs.) Rare t 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
Boneless Rib, Top Sirloin Rare t 20-24 325°F 140°F
Medium 24-28 325°F 160°F
Well 28-32 325°F 170°F
Beef Tenderloin Rare t 10-14 325°F 140°F
Medium 14-18 325°F 160°F
Pot Roast (21/2to 3 Ibs.) chuck, rump 35-45 300°F 170°F
Pork Bone-in (3 to 5 Ibs.) 23-27 325°F 170°F
Boneless (3 to 5 Ibs.) 23-27 325°F 170°F
Pork Chops (1/2to 1" thick) 2 chops 30-35 total 325°F 170°F
4 chops 35-40 total 325°F 170°F
6 chops 40-45 total 325°F 170°F
Ham Canned (3 Ibs. fully cooked) 14-18 325°F 140°F
Butt (5 Ibs. fully cooked) 14-18 325°F 140°F
Shank (5 Ibs. fully cooked) 14-18 325°F 140°F
Lamb Bone-in (3 to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Boneless (3 to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish, whole (3 to 5 Ibs.) 30-40 total 400°F
Lobster Tails (6 to 8 oz. each) 20-25 total 350°F
Poultry Whole Chicken (21/2 to 31/2 Ibs.) 24-26 350°F 180-185°F
Cornish Hens Unstuffed (1 to 11/2Ibs.) 50-55 total 350°F 180-185°F
Cornish Hens Stuffed (1 to 11/2 Ibs.) 55-60 total 350°F 180-185°F
Duckling (4 to 5 Ibs.) 24-26 325°F 180-185°F
Turkey, whole*
Unstuffed (10 to 16 Ibs.) 8-11 325°F 180-185°F
Unstuffed (18 to 24 Ibs.) 7-10 325°F 180-185°F
Turkey Breast (4 to 6 Ibs.) 16-19 325°F 170°F
* Stuffedbirdsgenerallyrequire30-45 minutesadditionalmasting time.Shieldlegsand breastwith foil topreventoverbrowninganddrying of skin.
t TheU.S.Departmentof Agriculturesays "Rarebeef is popular,but you shouldknow that cooking it to only 140°F.meanssome foodpoisoning
organismsmay survive." (Source:SafeFoodBook, YourKitchenGuide,USDARev.June 1985.)